Creamy scrambled eggs with yogurt
These creamy scrambled eggs with yogurt are a delicious keto, high-protein breakfast option.
Ingredients
- 1/2 Tsp Butter
- 3 Eggs
- 2 Tbsp Full-fat Greek Yogurt
- 1/4 Tsp Chilli Flakes
- Salt
Instructions
- Crack the eggs into a bowl.
- Add a pinch of salt and chili flakes to the eggs.
- Whisk the eggs until the whites and yolks are well combined.
- Heat a non-stick skillet over low to medium-low heat.
- Melt a knob of butter or drizzle with olive oil. I personally prefer butter.
- Pour the egg mixture over the not-too-hot skillet. Be careful, you don’t want your skillet to be too hot because the eggs need to be cooked slowly. Be patient, my friend!
- Stir gently as the edges start to set. Use the silicone spatula to slowly push the cooked edges toward the center, so the uncooked eggs flow to the edges.
- Add the Greek Yogurt and keep stirring to combine.
- Keep on doing this, folding the eggs in on themselves, for 6 to 7 minutes or until the eggs are just set. Ideally, they should still be a little bit runny because they will keep on cooking while the skillet is still hot.
- Serve inmediatly! I like to sprinkle with some more chili flakes for a final touch.