Heat 1 tablespoon of olive oil in a pan and saute the scallions over a medium low setting. Add the orange zest, ginger and 1/2 teaspoon garlic, stirring occasionally.

Beat the egg whites until stiff with salt.

In a separate bowl, beat the egg yolks with the yogourt, then add the orange juice. Fold in the scallion mixture.

Last, fold in the beaten egg whites gently.

Heat the oven to 200 F and line a baking sheet with parchment paper.

Heat 1 tablespoon of oil in an omelette pan. Spoon a quarter of the egg mixture into the pan.

Leave it on one side until it's nearly cooked through, and turn only once.

As each is done, place in the oven to keep warm.

In a separate, smaller pan, heat 1 tablespoon olive oil over a medium high setting. Add the pine nuts and walnut pieces, and toast for 2 to 3 minutes.

Add the remaining garlic, and saute with the nuts for a minute or two.

Finally, add the basil leaves, first setting aside a handful for garnish. Saute lightly, only until they begin to wilt and crisp a little around the edges, about 2 or 3 minutes.

Plate each omelette, and fill with basil and nuts.

Fold over and garnish with leftover basil.