Greek Yogurt Scrambled Eggs with Fresh Dill & Feta

I stopped adding milk to my scrambled eggs awhile ago, but something always feels a little off when I beat in a little water – or nothing at all – instead.

Old habits, all that.

Greek Yogurt Scrambled Eggs with Fresh Dill & Feta

So when the light bulb with a container of Greek yogurt inside of it appeared over my head one morning as I whisked my eggs, I thought, hmm. Would yogurt work in scrambled eggs? And so then I tried adding some Greek yogurt to the mix.

And you know what? The first time was a miserable failure. I used way too much yogurt, and my eggs were a gloppy, strange mess. But I WILL NOT FAIL! So I messed with the ratio a bit – just enough Greek yogurt to lend a tangy creaminess without making things go south – and when I was happy with that, I decided we needed dill. And a little bit of salty oomph thanks to a last-minute addition of feta.

Greek Yogurt Scrambled Eggs with Fresh Dill & Feta

And then my life was complete.

Greek Yogurt Scrambled Eggs with Fresh Dill & Feta

The Greek yogurt doesn’t just add tang and a slight creaminess, it also adds a couple extra little awesome grams of protein. And that makes me happy, too.

Greek Yogurt Scrambled Eggs with Fresh Dill & Feta

Print Recipe

Greek Yogurt Scrambled Eggs with Fresh Dill & Feta

Fresh dill, tangy Greek yogurt, and feta amp up everyday scrambled eggs.

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients:

  • 1 teaspoon olive oil
  • 4 large eggs
  • 2 tablespoons Greek yogurt
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh dill plus a couple of sprigs for garnish, if desired
  • 2 tablespoons crumbled feta cheese

Directions:

  1. Add olive oil to a large non-stick saute pan over medium heat.
  2. In a medium bowl, whisk together the eggs, yogurt, salt, pepper, and chopped dill until well-blended.
  3. Pour the eggs into the pan and cook, stirring frequently, until fluffy, solid, and no longer runny, 4-5 minutes. Add feta and combine.
  4. Remove from heat and serve immediately, topped with with sprigs of fresh dill, if desired.

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8 Responses to “Greek Yogurt Scrambled Eggs with Fresh Dill & Feta”

  1. Louisa [Living Lou] posted on June 16, 2014 at 4:56 am

    I stopped adding milk to my scrambled eggs also. I’ve actually heard of this yogurt trick before but have never tried it, your eggs do look nice and fluffy! 

  2. Isabelle @ Crumb posted on June 16, 2014 at 6:10 am

    This recipe is totally genius. I still add milk to my scrambled eggs, mostly because I don’t like the dry, rubbery texture they can get if made with just water… but since my love for yogurt borders on obsession, I’m guessing this will be right up my alley. Love the addition of dill and feta, too!

    • Karen Raye replied on June 16th, 2014 on 1:33 pm

      Thanks, Isabelle! I admit I questioned the idea of posting a recipe for scrambled eggs but they are SO GOOD I just had to! :)

  3. Becca from ItsYummi! posted on June 16, 2014 at 7:08 am

    Greek yogurt is such a great addition to these eggs!

  4. Jacki @ Two Forks One Love posted on June 16, 2014 at 8:23 am

    Such a good idea. I’ll have to try it for breakfast this weekend!

  5. Amy @ Thoroughly Nourished Life posted on June 16, 2014 at 3:37 pm

    Love the idea of adding Greek yoghurt to eggs! And feta – how can we eat eggs without it :)
    Might have to have breakfast for dinner this week sometime :) 

  6. Arthur in the Garden! posted on June 16, 2014 at 4:43 pm

    Yummy!

  7. Mallory @ Because I Like Chocolate posted on June 16, 2014 at 5:40 pm

    This is so one of those “why the heck didn’t I think of that” ideas! Brilliant!

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