Yummy Light Scrambled Eggs

  • Prep Time: 10 mins
  • Total Time: 18 mins
  • Servings: 4-6
  • Ingredients

  • 8eggs
  • 2tablespoonsplain yogurt
  • 1/2 dill weed( fresh or dried)
  • salt and pepper
  • 1/2 teaspoonolive oil
  • 1/2 teaspoonbutter
  • Directions

  • Put all ingredients into a large mixing bowl and whip well.
  • Heat frying pan with 1/2 tsp olive oil and 1/2 tsp butter (add the olive oil so that the butter doesn’t burn).
  • Add the eggs to the frying pan on a medium to high heat and slowly scrap the bottom of the pan.
  • Cook until the eggs are light in colour and serve with hot sauce or ketchup.
  • Reviews

  • “Excellent! Made as directed with nonfat Greek yogurt. Thanks for sharing the recipe!”

  • “Scaled this back to 4 eggs for 2 of us and thoroughly enjoyed the piquancy that the yoghurt gave these eggs, served with a slice of wholemeal/wholegrain toast.Thank you By Nye McClelland, made for PARTY game.”

  • “I cut the recipe down for 1 person.With adding the yogurt, the eggs seem to be fluffier.The dill gave the eggs a great flavor.What a great recipe to spruce up scrambled eggs.Thanks so much!I will be making again.”

  • “These have a good flavor with the dill.I only had two eggs so I added a little bit more yogurt to make the eggs go further.The yogurt gave the eggs great flavor and made them super fluffy!Thanks!!”

  • “Fluffy and tasty! You couldn’t taste the tartness of the yogurt ( I was worried as DH doesn’t like yogurt), but the yogurt addition made the eggs taste better than plain milk. Added the dill after cooking, as a topping for those who like dill. Thank you for sharing!”

  • “I usually use Cottage Cheese in my scrambled eggs but tried your version useing Yogurt with excellent results. I used chives instead of diil Thanks Nye for a lovely Sunday Brunch – I served the eggs with a Kippered Herring”

  • “Very nice variation of scrambled eggs.”

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