It’s amazing what a few flavorful ingredients can do when it comes to getting out of a breakfast rut. Greek yogurt, garlic, and greens come together to give these scrambled eggs a tasty (and healthy) makeover!
Ingredients
1 tablespoon olive oil
1 heaping cup kale or Swiss chard, stems removed (or 2 cups spinach)
1 garlic clove, pressed
6 large eggs
1/4 cup plain Greek yogurt
Kosher salt and black pepper, to taste
1 to 2 ounces crumbled goat cheese or feta, to serve
Red pepper flakes, to serve
Flaky sea salt (such as Maldon), to serve
Instructions
Heat oil in a small or medium nonstick skillet over medium heat. Add the greens and sauté until they start to wilt, 3 to 5 minutes. Add the garlic and cook another 30 seconds or so.
Reduce heat to low to medium-low. Whisk the eggs and Greek yogurt together in a separate bowl. Pour the egg mixture over the greens and season with salt and pepper. Cook the eggs, stirring frequently for small curds and less for large curds, until the eggs are almost set but still a little moist, about 10 minutes. Remove from the heat and adjust seasoning to taste.
Transfer to plates and garnish with goat cheese, red pepper flakes, and sea salt. Serve immediately.
