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Greek Yogurt Scrambled Eggs

These Greek Yogurt Scrambled Eggs are super creamy, protein packed, and the best healthy way to do scrambled eggs. They are made with sautéed shallots, garlic, and spinach for maximum flavor. Then, served with toasted whole grain bread, ripe, cherry tomatoes, and creamy avocado. 

Course Breakfast
Keyword greek yogurt, healthy breakfast, scrambled eggs
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 servings
Author Danielle

Ingredients

  • 3 eggs + 1 egg white
  • 2 tablespoons Greek yogurt
  • Handful spinach
  • Half a small shallot minced
  • Salt and pepper to taste
  • 1-2 garlic cloves finely minced**
  • ¼ cup shredded cheese I used a combo of Havarti and sharp cheddar
  • Salt and pepper to taste

To serve,

  • 1/4 cup cherry tomatoes sliced
  • Whole wheat toast
  • 1 avocado sliced and topped with everything bagel seasoning

Instructions

  1. In a bowl, whisk together the 3 eggs, 1 egg white, and 2 tablespoons greek yogurt. Don't worry if small lumps of greek yogurt are present. They will melt into the eggs as they cook.

  2. Heat a skillet with olive oil over medium heat. Sauté the shallots for 2-3 minutes. Add in the garlic and spinach and cook until the garlic is fragrant and the spinach wilted. Season with a pinch of salt. Remove from pan.

  3. Add a little more olive oil to the pan and lower heat to medium low. Next, add the egg mixture and slowly cook until moving the eggs with a spatula until curds form. Continue until eggs fully cooked. Add cheese a couple minutes before eggs are complete finished cooking so it fully melts.
  4. Add spinach mixture to eggs and fold together.
  5. Serve with toast, avocado, and cherry tomatoes!
  6. Top with hot sauce, if desired!

Recipe Notes

If do not have fresh garlic, you can use a 1/2 tsp. of granulated garlic. Add it to the eggs before they are fully cooked and fold it in.