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.
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
- 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
- Add olive oil to a large non-stick saute pan over medium heat.
- In a medium bowl, whisk together the eggs, yogurt, salt, pepper, and chopped dill until well-blended.
- Pour the eggs into the pan and cook, stirring frequently, until fluffy, solid, and no longer runny, 4-5 minutes. Add feta and combine.
- Remove from heat and serve immediately, topped with with sprigs of fresh dill, if desired.
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!
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!
Thanks, Isabelle! I admit I questioned the idea of posting a recipe for scrambled eggs but they are SO GOOD I just had to! 🙂
Greek yogurt is such a great addition to these eggs!
Such a good idea. I’ll have to try it for breakfast this weekend!
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 🙂
This is so one of those “why the heck didn’t I think of that” ideas! Brilliant!
need to ditch the background debri. id like to read your page without getting vertigo. its IMPOSSIBLE to read the print. smart idea NOT to put the actual recipe on that unreadable background. geez. i am going to try this recipe, being that it was able to be read.
Can you explain what you saw? I’m wondering if I’m having a problem with one of my background images. Any sort of image/background should only be in the background and only white behind the print.
I have made these. It was really good.
This is delightful! What a great way to switch up ordinary scrambled eggs to something very special. I used Dannon Light and Fit Greek vanilla yogurt, which is a staple in my kitchen. I didnt have fresh dill, but used dried dill weed instead. What a treat! A touch of both sweet and savory makes this dish an anytime go-to fave in its simplicity and flavor. Eggs are very fluffy in texture as well.
Thanks for offering the recipe!
Thanks so much for the nice commend and for sharing what worked for you!