Lightly whisk the eggs together. Add the parsley, spring onions and garlic. Season well with salt and pepper and combine well.

Heat the olive oil in a medium non-stick frying pan on a low–medium heat until hot. Add the egg mixture and cook for 5 minutes or until almost set.

Flip the omelette carefully onto a large plate and then slide it back into the pan and cook the other side for a couple of minutes, or until just set.

Serve either warm or cold, with the garnishes and a dollop of yoghurt.