Add This Magic Ingredient To Your Eggs To Make Them Incredibly Protein Rich, Fat Burning, And Divinely Creamy

Nope, not cottage cheese.

by Carolyn Firestone

This isn’t an article about protein. I mean it is. But there are 482 million articles out there about protein. We’ve certainly written a few like HERE and HERE and HERE.

But no. This is an article about hunger.

The whole reason we need so much protein aside from the fact that it helps preserve our dwindling post-40 muscle, boosts our fat burn, and contributes to pretty much every facet of our bodies functioning is that it’s what actually make us feel full on a lasting level.

We are a thousand percent in favor of hacky internet recipes that tell us how to get full and get our protein without blowing up our calories. We’re not talking about highly processed powders or weird gimmicks like drinking raw potato juice. We’re talking about monstrous mouthfuls of food taken in great big bites that follow the natural rhythms of our natural, animal hunger.

More to the point, we’re talking about eggs.

We saw an internet thing saying to add this one ingredient to our eggs to amplify its protein, kickstart our fat burn (eating protein burns 20-30% percent of calories consumed as compared to carbs which burn about 5-10%), and make those eggs creamy and flavorful and indulgent.

Pause for suspense: It’s Greek yogurt!

But wait! Don’t leave yet. It’s not as weird as it sounds.

Remember in the 90s when everyone put cream cheese in their scrambled eggs? In our house we called them “cheese eggs.” You can see why I was destined for a career in words. Anyway this is a lot like that. Velvety. Salty. Tangy. Cheesy … but this time without the cheese. Or, by all means, add some for even more protein.

When I first pitched the idea of writing about this, our Editor-in-Chief, Audie naturally said we’d have to test it out first, and so, for lunch that day, she whipped us up this (her dog/our mascot Bunny did not partake but approved of the smell):

The results were fluffy, silky scrambled eggs similar to what you’d find on a silver room service tray in a 5-star hotel suite.

Ok, so here’s how to make them. We whip up our eggs with this $10 whisk you already know all about if you’ve spent more than 6 minutes perusing our site. Add a heaping spoonful of 2% (or full fat if you’re nasty) yogurt, some pepper and the chefy salt, and whip it good. (Guess our age based on the song references in that sentence).

That said, our new favorite way to serve our extra protein eggs is actually as an omelet. Here’s how we do it:

• Prepare your favorite omelet veggie combination. Vegetables don’t cook as fast as eggs, and there’s nothing sadder after making an omelet or waiting in the dumb line at the omelet bar only to bite into an uncooked mushroom or a cold, flavorless hunk of broccoli.

• We roast big, old batches of veggies in advance and keep them in the fridge for just such occasions. In the case of our favorite omelet we caramelize a massive batch of peppers and onions, which is obviously great for salads, protein bowls, and tacos.

• We throw our extra protein eggs into a sizzly pan and once everything’s nice and fluffed we pack on the veggies.

• Flip. Flip again. You know the drill. Garnish with chives and beam with pride. Even if it comes out looking as messy as this:

Take a good look at that portion size. This isn’t a two bite breakfast. It’s a real meal.

A single serving of 2 eggs and 1/4 cup of yogurt makes it:

• 18 grams of protein

• 180 calories

Obviously the nutrition will vary based on how we cook our veggies and what other toppings we add, but as a base for a satiating egg dish, the numbers are pretty good.

It’s so full of flavor, especially since we seasoned our peppers and onions with cumin, paprika, and chili powder for a fajita-style omelet. It also works with classic cheddar and broccoli or mounds of spinach and goat cheese and a pile of salad greens on the side to consume French-café style, or you can add heirloom tomato, fresh basil and freshly shredded parm for an Italian spin. The more veggies the merrier, as fiber is one of the other ways we stay deeply satiated between meals.

And that’s it. Another five minute meal in the books that doesn’t taste like disappointment or depress us with its skimpy portions. You can do it as a scramble and add extra egg white or two for even more protein and bites of food. Or change up the fillings to avoid boredom.

But what are we saying? You know how to cook an egg. So try them with a bit of yogurt and get creative. And let us know if you come up with anything brilliant along the way.

Carolyn firestone

Carolyn is a freelance writer and editor. Her favorite thing to do is to write about her favorite things, especially when they have even the slightest chance of making someone else’s something (mood, relationship, travel plans, or toiletry kit) a little better. You can find more of her articles here.

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