Greek Yogurt and Spinach Scramble

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

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

Add the fresh spinach to the skillet and cook for 1-2 minutes, or until wilted.

Pour the egg mixture into the skillet over the wilted spinach.

Allow the eggs to set for about 30 seconds without stirring.

Gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath.

Continue cooking and gently stirring for 3-5 minutes, or until the eggs are cooked through but still moist.

Divide the scramble between two plates and sprinkle with crumbled feta cheese before serving.