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.

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.

Prep: 5 mins

Cook: 5 mins

Total: 10 mins

Greek Yogurt Scrambled Eggs with Fresh Dill & Feta

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

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Yield: 2 servings

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

Instructions

• 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.