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

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

Turn the omelette carefully onto a plate and then slide it back into the pan and cook the other side for 5 minutes, or until set

Slice into wedges and serve either warm or cold, with the garnishes and a dollop of yoghurt