Mediterranean-Inspired Scrambled Eggs with Greek Yogurt and Dill

In a medium bowl, whisk together the eggs, Greek yogurt, chopped fresh dill, salt, and black pepper until well combined and slightly frothy.

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

Add the halved cherry tomatoes to the skillet and sauté for 2-3 minutes, until they just begin to soften.

Pour the egg mixture into the skillet with the tomatoes.

Allow the eggs to set for about 30 seconds without stirring, then gently push the cooked edges towards the center with a spatula, tilting the pan to let uncooked egg flow underneath.

Continue cooking and gently folding for 3-5 minutes, or until the eggs are set to your desired consistency but still moist.

Serve immediately, perhaps with a side of crusty bread.