Ingredients:

  • 2 large eggs
  • 1 tbsp whole milk
  • 1 tbsp plain Greek yogurt
  • 1 tsp unsalted butter
  • 1 pinch nutritional yeast

Instructions:

  1. Crack the eggs into a bowl and add the milk and Greek yogurt. Whisk vigorously for 30–60 seconds until the mixture is a uniform pale yellow with no visible streaks of egg white.
  2. Place a non-stick skillet over low heat and melt the butter until it foams but does not brown.
  3. Pour in the egg mixture. Let it sit undisturbed for about 20 seconds until the edges just begin to set.
  4. Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft folds. Continue stirring slowly and intermittently until they resemble a creamy custard.
  5. When the eggs look 90% cooked and still glistening, remove the pan from the heat immediately and transfer the eggs to a plate to finish cooking via residual heat.