Albanian Yogurt and Dill Scramble (Vezë me Kos dhe Kopër)

In a medium bowl, whisk together the 4 large eggs, 1/2 cup plain Greek yogurt, 1 tablespoon of the chopped fresh dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.

Heat 1 tablespoon olive oil in a non-stick skillet over medium heat.

Pour the egg mixture into the hot skillet.

Cook, stirring gently with a spatula, for 3-5 minutes until the eggs are set but still moist and creamy.

Remove the skillet from the heat.

Divide the scrambled eggs between two plates.

Garnish each serving with the remaining 1 tablespoon of fresh dill before serving immediately.