Scrambled Eggs with Greek Yogurt are such a protein-rich, flavor-filled way to enjoy eggs. We love these for hearty, satisfying breakfasts!
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.
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. And then my life was complete.
We’ve got a super simple list of ingredients. You can make it even simpler by leaving out the feta and the dill – I just love the additions of both of those for extra flavor.
Scrambled Eggs with Greek Yogurt are a win-win situation. 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.