1. Beat eggs in a large bowl with a whisk or fork.
2. Heat 2 tsp. of olive oil in an 8-inch pan.
3. Pour in beaten eggs and move around until fully cooked.
4. Serve eggs on a plate and set aside.
5. In a small bowl, pour 1/2 cup of Greek yogurt and top with 2 Tbs. of chopped walnuts.
*NOTE: Stonyfield organic, plain double cream Greek yogurt is a good option to purchase