Creamy scrambled eggs

Directions

1. 1

   Whisk the eggs, Greek yogurt, salt, and pepper until mostly smooth. A few small yogurt streaks are fine.

2. 2

   If using vegetables, cook mushrooms or other sturdy items first. Wilt tender greens only briefly. Move them to a plate.

3. 3

   Melt the butter in a nonstick skillet over low heat. Pour in the eggs and let them sit for 10 seconds.

4. 4

   Pull a spatula slowly across the pan, folding the eggs into soft curds. Pause between folds instead of stirring constantly.

5. 5

   Take the pan off the heat while the eggs still look slightly glossy; residual heat will finish them. Fold in cheese, vegetables, or herbs and serve immediately.

Low heat and an early exit keep the curds soft.