Turkish Yogurt and Dill Scramble (Çılbır Yumurta)

In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

In a separate small bowl, mix the Greek yogurt with the minced garlic and 1 tablespoon of the chopped fresh dill. Set aside.

Heat the olive oil in a non-stick skillet over medium heat. Once hot, pour in the egg mixture.

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

Divide the scrambled eggs between two plates.

Spoon the garlic-dill yogurt mixture generously over the scrambled eggs.

Garnish with the remaining 1 tablespoon of fresh dill and red pepper flakes, if desired. Serve immediately.