Description
These Greek Yogurt Scrambled Eggs are a creamy and protein-packed twist on classic scrambled eggs. The addition of Greek yogurt creates a velvety texture that elevates this breakfast dish to a whole new level.
Ingredients
Eggs:
4 large eggs;
Greek Yogurt Mixture:
2 tablespoons plain Greek yogurt, Salt and pepper to taste;
Additional:
1 tablespoon butter or olive oil, Optional toppings: chopped chives, crumbled feta, cherry tomatoes, or avocado slices
Instructions
- Prepare Egg Mixture: Crack the eggs into a mixing bowl, add Greek yogurt, and whisk until fully combined and slightly frothy. Season with salt and pepper.
- Cook Eggs: Heat butter or olive oil in a nonstick skillet over medium-low heat. Pour in the egg mixture and let it sit for a few seconds. Using a spatula, gently stir the eggs from the edges to the center, forming soft curds. Continue cooking slowly, stirring occasionally, until the eggs are just set but still creamy.
- Serve: Remove from heat immediately to prevent overcooking. Serve warm with optional toppings if desired.
Notes
- Use full-fat Greek yogurt for the creamiest texture.
- These eggs pair well with toast, pita, or a light salad.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 1 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 13 g
- Cholesterol: 370 mg
