In a skillet over medium-high, heat oil; add onions and saute 4 minutes. Remove from heat and cool slightly before stirring in ham and parsley. Mix well. Hold
For Each Omelet: Scramble three eggs over medium-high heat until almost firm. Dollop 2 Tbsp.Oikos® Sun-Dried Tomato Greek Yogurt Dip over inside of one half of the omelet. Spoon 1/2 cup of onion-ham mixture over cheese and fold empty side of omelet over the filled side and serve immediately.