0.0 from 0 votes

This high-protein, healthy scrambled egg breakfast is inspired by Mediterranean flavors, with finely diced tomatoes, red onion, and garlic, plus warm pockets of salty feta and creamy Greek yogurt in every bite. They come together quickly with simple ingredients, making this an easy, flavorful breakfast you’ll want to make on repeat.

What you should know about this recipe.

Why you will love this healthy scrambled egg breakfast
What was the inspiration behind this recipe
Key recipe ingredients and substitutions
Recipe tips for the best scrambled eggs
How to serve this healthy egg breakfast

Why you will love this healthy scrambled egg breakfast

Extra creamy and tender. Thick, strained Greek yogurt gives these scrambled eggs an incredibly creamy texture without needing heavy cream.
Quick and easy. This breakfast scramble comes together in just minutes, making it perfect for busy mornings.
A delicious way to switch up scrambled eggs. If you’re tired of plain scrambled eggs, this Greek-inspired version brings something completely different to the breakfast table.
A protein-packed breakfast. Eggs, Greek yogurt, and feta make this a satisfying breakfast that can keep you feeling full.

What was the inspiration behind this Greek scrambled egg dish.

I stumbled across a recipe for Greek scrambled eggs called strapatsada. Strapatsada starts with grated, large juicy tomatoes and garlic simmered in olive oil for about twelve minutes until they are jammy. The beaten eggs are slowly stirred in with fresh feta. So simple and delicious.

For this recipe, I reduce the olive oil just a bit, use fresh grape tomatoes, and added in red onion with the tomatoes and garlic. The grape tomatoes have less juice so no need to cook them down for twelve minutes.

I also decided to include one of my favorite ingredients and that is Greek yogurt. Particularly, thick and creamy strained yogurt which is always in my refrigerator. The yogurt melts in with the eggs and feta and creates a beautifully creamy, high protein and healthy scrambled egg dish.

Key ingredients and recipe substitutions.

Eggs. I’m not aware of anything better than an egg–full of vitamins, protein, and low in calories.

I don’t recommend substitutions here.

If you like, substitute just egg whites–though you will miss out on some of the nutritional value an egg offers and it just won’t taste the same.

Tomatoes: Really, the tomatoes are the star here. The traditional recipe does call for sweet, large beef-steak type tomatoes that are grated using a box grater.

For this recipe, I use small grape tomatoes, finely chopped as they release less moisture and reduce the cooking time. You may use cherry or regular tomatoes, but you may have to cook them a little longer to reduce the juices.

Greek scrambled eggs on a blue plate with multigrain topped with greek yogurt spread — Creamy Greek Scrambled Eggs

Feta. Use a good quality block feta, packed in a salty brine. Pre-crumbled feta may be used, but it is not as flavorful.

Thick, strained Greek yogurt. This is Greek yogurt that has been strained to remove the whey which results in a super thick and creamy Greek yogurt. I cannot get enough of this. My favorite is Fage Total 5% Greek yogurt.

You may also take any other brand of plain Greek yogurt (even nonfat) and and allow it to drain wrapped in a cheese cloth, coffee filter, or paper towel while sitting in a strainer.

Depending on how much liquid there is to start, this could take as little as 30 minutes. A few hours or over night will yield the thickest texture.

Recipe tips for the best scrambled eggs

Finely chop your veggies. Since we are adding veggies to these eggs, you want to be sure to chop the tomatoes and red onion into small pieces so they blend in with the scrambled eggs.
Cook the tomatoes and onions until moisture is removed. Cook the tomatoes and onion in olive oil until tender and most of the moisture has cooked off. This is an important step—it prevents watery eggs and helps you achieve that creamy, perfectly cooked texture you want.
Non-stick pans are great for scrambled eggs because the non-stick surface allows you to easily move the eggs around the pan, which helps form soft egg curds. Creating soft egg curds is the trick to making fluffy eggs.
Salt before cooking for tender and moist eggs. This prevents the proteins from squeezing out water when heated, helping the eggs retain moisture.
Add a small splash of water which creates steam that makes them lighter and fluffier. One teaspoon per egg is enough. Once the eggs hit the pan, the heat from the pan immediately turns that water into steam, and this helps to “fluff” up the eggs.
Cook over medium to medium low heat. Add the beaten eggs to the pan over medium to medium low heat, allow to sit for a minute or two. Once they start to set, drag a rubber spatula through them, add the feta and yogurt and gently fold. Pull from heat while they are still shiny and allow them to finish off heat.
Folding in the Greek yogurt and feta at the end ensures you get distinct, warm pockets of salty feta alongside the creamy yogurt

How to serve this healthy scrambled eggs breakfast.

Serve on top of pan toasted multigrain bread. Smear on some of that strained Greek yogurt on the bread and top with the egg mixture.
Straight out of the pan!
Greek yogurt flatbread would be perfect “pick up” for these fluffy scrambled eggs.
Add toppings:
- fresh herbs
- additional feta cheese
- fresh minced red onion
- avocado slices
- Greek salsa (cucumber, tomato, red onion, kalamata olives, feta)

Creamy Greek Scrambled Eggs with Feta and Yogurt

Recipe by Cindi

0.0 from 0 votes

A Greek inspired healthy scrambled egg breakfast with red onion, finely diced tomatoes, garlic, and creamy pockets of feta and Greek yogurt.

Course: Breakfast, Brunch, SnacksCuisine: MediterraneanDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

4-5 eggs
1/8 teaspoon fine sea salt
1 teaspoon water
1 Tablespoon extra virgin olive oil
1/3 cup grape or cherry tomatoes (7-8), finely chopped
2 Tablespoons red onion, finely chopped
1/4 teaspoon dried oregano
1 clove garlic, finely pressed
2 Tablespoons feta, crumbled
2-3 Tablespoons thick full fat Greek yogurt, such as Fage 5%
Optional garnish
fresh parsley, feta, additional red raw onion

Directions

Place the eggs in a deep bowl with a scant 1/8 teaspoon of sea salt (2 pinches) and 1 teaspoon water. Gently poke the yolks with a whisk to release the yolk. Whisk just until the whites and yolks are combined. Set aside.
Preheat a non-stick pan with 1 Tablespoon olive oil over medium heat. Add in the finely chopped red onion and tomatoes with a pinch of salt and 1/4 teaspoon dried oregano. Stirring until juices are released, but not browned, add in finely minced garlic. This will take about 3-5 minutes.
Over medium to medium low heat, pour in the beaten eggs and let the eggs sit undisturbed for about a minute. Then, gently drag a spatula across the bottom of the pan to form large, soft curds. Refrain from constant stirring or breaking the eggs into small pieces. Add the yogurt and feta and fold the eggs over gently and remove from heat, allowing the residual pan heat complete the cooking and allow for the yogurt and feta to melt into the eggs.
Serve with additional feta, fresh parsley, and a splash of olive oil.

Notes

A whole milk, strained brand of Greek yogurt is best for this recipe, such as Fage 5% Greek yogurt. The key is to have as little liquid as possible in the yogurt before adding it to the eggs. If you don’t have a thick, strained Greek yogurt, you may take most brands of plain Greek yogurt (even nonfat), and strain in a coffee filter, cheesecloth or paper towel lined strainer for 30 minutes minimum. Make a large batch as I promise you will use this often—-it’s like cream cheese.
Scrambled eggs are best eaten right away. Though, while testing this, I did save leftovers in the refrigerator, tightly covered, for 3 days. I wouldn’t recommend longer. Because there is yogurt in the eggs, I like to reheat in the microwave at 10 second increments until warmed through.