Greek Yogurt And Spinach Scrambled Eggs Recipes

GREEK YOGURT SCRAMBLED EGGS WITH FRESH DILL & FETA

Steps:

• 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.

GREEK YOGURT AND SPINACH SCRAMBLED EGGS

Steps:

• Heat the olive oil in a small skillet over medium heat. Add the spinach and sauté for 4-5 minutes, until they start to wilt.
• Add in the pressed garlic and cook another 30 seconds or so, reducing the heat to low
• Whisk together the eggs and Greek yogurt and pour the egg/yogurt mixture over the greens. Don't forget to season with a bit of salt and pepper.
• To cook the eggs, stir frequently to form small curds, you need about 8-10 minutes.
• You can garnish with sea salt flakes or add a white cheese such as feta or goat's cheese.

GREEK SCRAMBLED EGGS

Steps:

• Lop off a dime-size piece of the base of the tomato using a sharp knife. Grate the tomato from the base along the coarse side of an upright hand grater.
• In a 10-inch frying pan over medium heat, warm the olive oil and add the garlic. Cook for a minute or so, careful not to burn. Add the tomatoes. Cook them until all their water has cooked off and all that's left is thick pulp, about 10 minutes.
• Pour in the eggs and herbs. Season with salt and pepper. Stir all together with a wooden spoon. Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes.
• Transfer to serving plates and sprinkle with grated Greek kefalotyri cheese.

GREEK SCRAMBLED EGGS

Steps:

• Heat butter in a skillet over medium-high heat. Beat eggs and water together, then pour into pan. Add feta cheese, and cook, stirring occasionally to scramble. Season with salt and pepper.