Mediterranean Yogurt and Herb Scramble

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

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

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

Using a spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this process, stirring and folding occasionally, for 3-5 minutes until the eggs are cooked through but still moist.

Remove the scramble from the heat. Divide between two plates and, if desired, sprinkle with crumbled feta cheese before serving immediately.