Preheat oven to 350 °F (177° C).
Prepare the egg and yogurt mixture first. Measure and prepare the sauce's ingredients according to the amount needed for the recipe. Then add yogurt, heavy cream, green onion, 1 tsp salt, lemon juice, black pepper in a smaller bowl. Gently whisk, then set aside.
In a big bowl, lightly whisk the eggs. Add yogurt sauce that was previously set aside, then slightly combine the mixtures. Do not over mix.
Prepare the vegetables. I like to do the potatoes last because their color can turn brown when they're sitting out for a long time.
In a 10 inch cast-iron or oven-safe nonstick pan, heat olive oil over medium-high heat. Add onions and garlic, saute for about 1 minute. Then add potatoes, stir and cook for about 5 minutes. Add bell peppers. Lastly, season with the remaining salt and pepper or season to taste. Cook until potatoes are golden and vegetables have softened but not all the way cooked through.
Transfer pan directly to the oven and bake for about 25 minutes. You will know the dish is done when the eggs have puffed, and the top is a little brown.
Let stand for about 5 minutes and serve. Best served warm.