Whisk together eggs, yogurt, herbs, salt and pepper. Spray a non stick 8 inch (20 cm) skillet with vegetable spray. Heat over medium high heat until hot enough to sizzle a drop of water. Pour in egg mixture and immediately reduce heat to medium low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but they are still moist.
After a minute of cooking the eggs, stir in 1 tbsp (15 mL) of one of the following ingredients: chopped cooked ham, sauteed sliced mushrooms, sliced smoked salmon, grated parmesan cheese, pesto, finely chopped fresh herbs, sauteed chopped onions, salsa, etc.
To make your own fine herb blend, mix: 1/4 tsp (1 mL) each dried parsley and dried chives with 1/8 tsp (0.5 mL) dried tarragon.