Preheat the oven to 325 degrees F.
Sweat the shallots in a skillet over low heat in a bit of butter until soft.
Beat the eggs and add the herbs and yogurt.
Add the egg mixture to the skillet and scramble briefly with a wooden spoon over low heat.
Cover the pan and transfer it to the oven for about 7 minutes. Remove the lid at the end of cooking if the top hasn't set. Remove from the oven and cut into wedges. Serve warm or cold, garnished with herbs.