Make the Scrambled Eggs: In a bowl, whisk together 3 eggs with a splash of water. Heat a non-stick skillet over medium heat and cook the egg mixture, stirring occasionally, until scrambled. Set aside on a plate.

Prepare the Yogurt Herb Sauce: Combine chopped chives, dill, grated cucumber, and yogurt in a bowl. Season with salt and optional minced garlic. Mix well and refrigerate until ready to serve.

Assemble the Fritters: In a separate bowl, combine grated mozzarella cheese, 1 egg, salt, pepper, and flour. Mix until a batter forms.

Heat olive oil in the same non-stick skillet over medium heat. Scoop the batter by tablespoons and flatten slightly into pancake shapes.

Fry the fritters for 5-7 minutes per side, or until golden brown and crispy.