I love eggs. I love them in every possible way – hard boiled, soft boiled, fried, scrambled… eggs are my favorite breakfast (well, except for weekends when I allow myself treats such as pancakes and cakes).
The secret to fluffy scrambled eggs is cooking them patiently over low heat and stirring constantly. You want the eggs to be yellow, creamy and moist, not dry and browned.
The addition of Greek yogurt and cheese makes these scrambled eggs extra creamy, and super flavorful. Today I used sharp cheddar, but other great options are gruyere and Parmesan. What a great way to start the day!
- 2 large egg whites
- 1 large egg
- ¼ cup plain Greek yogurt
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup shredded sharp cheddar cheese
- 1 teaspoon unsalted butter
- In a small bowl, use a hand whisk to beat the egg whites and egg until light and frothy.
- Whisk in the yogurt, salt and pepper, whisking until smooth.
- Use a rubber spatula to fold in the cheese.
- Heat a small, 8-inch nonstick skillet over medium-high heat, about 2 minutes. Add the butter and swirl or brush to coat.
- Pour the egg mixture into the skillet, stirring slowly with a heat resistant rubber spatula. Reduce the heat to medium.
- When curds begin to form, use the spatula to push the eggs from one side of the skillet to the other, lifting and folding the eggs, until they form a single mound.
- When there is no more liquid at the bottom of the skillet, remove the eggs onto a plate and serve.