It's a deliciously light dish that packs a nutritional punch while being easy and quick to prepare.

1

Begin by cracking the 4 eggs into a large mixing bowl. Whisk them gently until they are well mixed.

2

Add 1 cup of yogurt to the eggs and mix until fully combined. This will give your tortilla a creamy texture.

3

Season the mixture with 1 teaspoon of salt and 1 teaspoon of pepper, adjusting to your taste preference.

4

Chop 2 tablespoons of parsley finely and fold it into the egg and yogurt mixture.

5

In a non-stick skillet, heat 2 tablespoons of olive oil over medium heat. Make sure the oil is hot but not smoking.

6

Pour the egg and yogurt mixture into the skillet, spreading it evenly across the pan.

7

Cook for about 5 to 7 minutes, gently shaking the pan occasionally to prevent sticking, until the bottom is set and lightly golden.

8

Carefully flip the tortilla using a plate: place a plate over the skillet, flip the skillet upside down, and let the tortilla slide back into the pan to cook the other side.

9

Allow the second side to cook for another 5 to 7 minutes until it is also golden and fully cooked through.

10

Once done, slide the tortilla onto a serving plate, let it cool for a few minutes, and slice into wedges.

4

• Add diced bell peppers or onions to the mixture for a veggie boost.
• Top with a drizzle of olive oil and a sprinkle of more fresh parsley before serving.
• Consider serving with a side of spicy salsa or guacamole for a fun twist.

• For extra flavor, consider adding garlic powder or onion powder to the egg mixture.
• Be sure your skillet is well-greased to prevent sticking.
• Let the tortilla cool slightly before slicing; this helps it hold its shape better.

• fat: 20g
• protein: 15g
• calories: 250
• carbohydrates: 8g

This tortilla provides a good balance of protein and healthy fats, making it a satisfying and nutritious option.

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