Ingredients:

  • 8 large eggs
  • 1/4 cup plain Greek yogurt
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp dried oregano
  • 2 cups cherry tomatoes, halved
  • 1 medium sweet onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1/2 cup crumbled feta cheese
  • 2 tbsp fresh basil, chiffonade
  • 1 tbsp fresh lemon juice

Instructions:

  1. In a large mixing bowl, whisk together the eggs, Greek yogurt, salt, pepper, and oregano until uniform and no yogurt streaks remain.
  2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Sauté diced onion for 3–5 minutes until translucent.
  3. Stir in the minced garlic and halved cherry tomatoes; cook for 3–4 minutes until tomatoes soften and blister and moisture evaporates.
  4. Pour the egg mixture over the vegetables, swirling with a spatula for even distribution.
  5. Sprinkle crumbled feta cheese over the top.
  6. Cook on the stovetop for 2–3 minutes until edges are set, then transfer to the oven broiler for 3–5 minutes until the top is puffed and golden.
  7. Remove from heat and let rest for 5 minutes before slicing. Garnish with fresh basil and lemon juice.