Description
Deliciously creamy Greek Yogurt Scrambled Eggs offer a protein-packed breakfast twist by incorporating velvety Greek yogurt into fluffy eggs. This quick and easy recipe provides a rich texture and subtle tang, enhanced with simple seasonings and fresh chives for garnish.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- ¼ cup plain Greek yogurt
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder (optional)
For 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, allowing it to melt and coat the pan evenly.
- Cook the Eggs: Pour the egg mixture into the heated pan and let it sit undisturbed for 30 seconds to start setting on the edges.
- Gently Stir: Using a spatula, gently stir the eggs by pushing them from the edges toward the center to create soft folds.
- Continue Cooking: Keep cooking slowly over medium-low heat, stirring occasionally until the eggs are just set but remain creamy and moist.
- 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 prevent the eggs from overcooking and becoming rubbery.
- Greek yogurt adds creaminess and increases protein content without curdling because of the gentle heat.
- Fresh chives provide a subtle onion flavor and a pop of color, but you can substitute with parsley or omit as desired.
- For a dairy-free option, replace Greek yogurt with silken tofu or omit entirely.
- Adding garlic powder is optional but complements the savory profile of the eggs.
- Use a nonstick skillet to avoid sticking and ensure easy stirring.
