Description
This Greek Yogurt Scrambled Eggs recipe offers a creamy, protein-packed twist on traditional scrambled eggs. The addition of Greek yogurt makes the eggs extra soft and fluffy while adding a subtle tang. It’s a quick and easy breakfast option that serves two and is perfect for a nutritious start to your day.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- ¼ cup plain Greek yogurt
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder (optional)
Cooking
- 1 tbsp butter or olive oil
Garnish
- 1 tbsp chopped fresh chives
Instructions
- Whisk the Eggs: In a bowl, whisk together the eggs, Greek yogurt, salt, black pepper, and garlic powder (if using) until the mixture is smooth and well combined.
- Heat the Pan: Place a nonstick skillet over medium-low heat and add the butter or olive oil. Allow it to melt and coat the pan evenly.
- Cook the Eggs: Pour the egg and yogurt mixture into the heated skillet and let it sit undisturbed for about 30 seconds to start setting.
- Gently Stir the Eggs: Using a spatula, gently stir the eggs by moving from the edges of the pan towards the center, helping them cook evenly.
- Continue Cooking: Cook the eggs slowly, stirring occasionally until they are just set but still creamy and soft.
- Serve & Garnish: Remove the pan from heat and allow the residual heat to finish cooking the eggs. Garnish with freshly chopped chives and serve immediately for best texture and flavor.
Notes
- Use medium-low heat to ensure the eggs cook gently and stay creamy.
- Greek yogurt adds creaminess and protein but can be substituted with sour cream if needed.
- Adjust seasoning to taste, and add herbs like dill or parsley for an extra flavor boost.
- The garlic powder is optional but adds a subtle savory note.
- Serve with toast or fresh fruit for a complete breakfast.
