Description
Indulge in a creamy, herb-infused scramble that’s both comforting and nutritious. Perfect for a leisurely weekend brunch or a quick weekday start, this dish pairs fluffy eggs with tangy yogurt, fresh dill, and a hint of chili for a flavorful kick. Discover the ultimate breakfast delight that’s easy to make and sure to satisfy.
Ingredients
- Yogurt (Turkish or Greek) – 1 cup
- Fresh dill – a handful, finely chopped
- Fresh mint leaves – a handful, finely chopped
- Garlic clove – 1/2, crushed or grated
- Eggs – 2
- Vinegar – 1 tablespoon
- Butter – 2 oz (55g)
- Chili flakes – 1 teaspoon
- Smoked paprika – 1/2 teaspoon
- Salt and pepper – to taste
Instructions
- In a bowl, combine yogurt, chopped dill, mint, and garlic; let sit for 5 minutes.
- In a skillet, melt butter over medium heat, then add vinegar.
- Whisk eggs in a separate bowl, then pour into the skillet, stirring gently.
- Cook until eggs are softly set, then season with chili flakes, smoked paprika, salt, and pepper.
- Serve the herb-yogurt mixture alongside the scrambled eggs and enjoy.
Notes
Tip: You can substitute feta cheese for a richer flavor. For a vegan version, replace eggs with tofu scramble and use plant‑based yogurt. This dish can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.
- Prep Time: 10
- Cook Time: 15
- Category: B
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4
- Sodium: 620
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 18
- Cholesterol: 560
Keywords: breakfast, easy, healthy