Greek Yogurt and Herb Scramble with Olives

In a medium bowl, whisk together the eggs, Greek yogurt, fresh dill, fresh parsley, salt, and black pepper until well combined and slightly frothy.

Heat the olive oil in a non-stick skillet over medium heat until shimmering.

Pour the egg mixture into the hot skillet. Let it cook undisturbed for 30 seconds until the edges begin to set.

Gently push the cooked egg from the edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath.

Continue cooking, stirring and folding occasionally, for 3-5 minutes until the eggs are mostly set but still slightly moist.

Stir in the halved Kalamata olives and cook for an additional 1 minute to warm them through.

Remove from heat and serve immediately.