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!
When it comes to the most important meal of the day, I am completely,
utterly predictable. Monday through Friday, it's a slice of crisp sourdough nested under a perfectly poached egg, all washed down with a side of mocha. On weekends I let my husband choose, which can only mean one of two things — cottage cheese pancakes or crunchy pecan waffles. And while I love one or two bites of something syrupy, I much prefer savory over sweet to begin my day. (Pizza, hot or cold, is a favorite way to start my morning.)
But I guess the new year has me feeling inspired so I decided to give my breakfast routine a little wake up call. Nothing drastic, just a little something different and a little something green. For me, January is not about cutting out fat but instead going big on bolder flavors.
I whipped up some softly scrambled eggs, but in place of the usual butter and cream, I spiked them with tangy Greek yogurt. A handful of kale added just enough crunch and color, while garlic and red pepper flakes spiced it up. A sprinkling of goat cheese — a little went a long way — wasn't even necessary, per se, but it sure was a delicious way to gild the lily. And this is a lily worth gilding any day of the week.
Scrambled Eggs with Goat Cheese, Greek Yogurt & Greens
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
1-2 ounces crumbled goat cheese or feta, to serve
Red pepper flakes, to serve
Flaky sea salt (such as Maldon), to serve
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.