Directions for both recipes when made separately:
In a small bowl, soak the dried fruit in cold water for 20 minutes or thaw the frozen fruit. Meanwhile, chop the herbs and the Romaine, combine the lettuce and herbs in a large bowl. In a medium bowl, combine the eggs, and salt or pepper. Whisk the eggs until frothy. Drain fruit.
Put 1/4 cup olive oil in an 11-inch skillet over medium heat, heat until shimmering. To chopped greens, add egg mixture, fruit and nuts. Stir well and pour into skillet. Cover and cook until set, about 10 minutes.
Uncover, reduce heat to low, and cook 30 minutes. Cut into 4 wedges, separating slightly so liquid can evaporate. Cook until underside is browned, about 10 minutes.
Turn wedges over. If necessary, drizzle some olive oil around pan edge and between wedges. Cook uncovered until compact and crisp, about 40 minutes. Serve hot or at room temperature with yogurt if desired.