High-Protein Greek Yogurt Egg Scramble

Ingredients

• 4 large eggs (~$0.80)
• ½ cup plain Greek yogurt, 2% or full-fat (~$0.60)
• 1 tbsp butter
• 2 tbsp milk or water
• Salt and pepper to taste
• Optional: chives, cherry tomatoes, hot sauce

Instructions

1. Whisk eggs. In a bowl, whisk eggs with milk, salt, and pepper until fully combined.

2. Low and slow. Melt butter in a nonstick pan over medium-low heat. Pour in egg mixture. Using a silicone spatula, gently fold the eggs every 30 seconds — don't rush.

3. Add yogurt. When eggs are about 80% set but still slightly wet, remove from heat. Fold in Greek yogurt. The residual heat finishes cooking the eggs and the yogurt makes them extra creamy.

4. Serve immediately. Top with chives and cherry tomatoes if using. The yogurt also adds a slight tang that pairs well with hot sauce.

Why Greek Yogurt?

Adding Greek yogurt to scrambled eggs:

• Boosts protein from ~18g to ~28g per serving
• Adds creaminess without extra fat
• Stretches eggs further — 2 eggs per person instead of 3 still feels satisfying

Cost Breakdown

| Ingredient | Cost | |-----------|------| | 4 eggs | $0.80 | | Greek yogurt (½ cup) | $0.60 | | Butter, milk | $0.30 | | Total (2 servings) | $1.70 | | Per serving | $0.85 |

Use store-brand Greek yogurt — same protein content, half the price of branded options.