Eggs & toast just got a whole lot better with the addition of one surprising ingredient– Chobani yogurt

When I really want to get my day off on a healthy foot, I make it a point to eat eggs for breakfasts. They’re high in protein, keep me full until lunch, and are super easy to make. My go-to recipe is generally some sort of egg white frittata (think quiche without the crust). I can make one Sunday night and have a healthy breakfast to eat all week long. 

I’ve been on this routine now for a few years and am always thinking of ways to mix up my ingredients to keep things interesting. Usually it’s a seasonal veggie, a topping like salsa or tomato sauce, or a low-fat meat that gets subbed in. However, I just discovered a fantastic new trick that takes this dish to a whole new level.

During my weekend Pinterest browsing I came across a recipe that called for Chobani Greek yogurt to get added to the eggs. Fun fact: this actually helps to make your eggs light, fluffy, and just the right amount of creamy. Pretty good stuff if you ask me.

Since I didn’t need the whole carton of yogurt, I decided to whip up a second recipe with the leftovers. I love avocado toast with my eggs so it made sense to go down this path and whip up an avocado yogurt spread.

In my book, the results of both were top-notch but here are the recipes so you give them a try and be the final judge ; )

Egg White Frittata

Ingredients

• 16 oz. egg whites
• 3 breakfast chicken sausage links (I like the one’s from Trader Joe’s)
• 1 cup of spinach
• 0.5 cup sliced mushrooms
• 0.25 cup diced white onion
• 2.0 tbsps plain non-fat Chobani Greek yogurt  (from a 5.3 oz container)
• Salt & pepper to taste

Instructions

1. Pre-heat your oven to 350 degrees.
2. In a medium mixing bowl, whisk together egg whites, yogurt, salt and pepper.
3. Add chicken sausages to a medium non-stick saucepan. Break into bite-size pieces as they cook.
4. When the sausage bites are nearly cooked through, add the onion to the pan.
5. Add the mushrooms when the onion just begins to caramelize and become translucent.
6. Allow the mushrooms to cook down for 2-3 minutes and then add in the spinach.
7. When the spinach has wilted, pour in your egg mixture. Stir so that all ingredients are evenly distributed.
8. Cook on the stove top for a few minutes longer. When the bottom of the eggs begin to set transfer the pan into the oven.
9. Bake for 15-20 minutes or until the eggs are firmly set. Remove from the oven and let cool completely.

 

Avocado Spread

Ingredients

• remainder of the plain non-fat Chobani Greek yogurt
• 1 small avocado
• 1/2 lemon
• salt and pepper to taste

Instructions

1. Sliced avocado in half. Scoop out both sides into a small mixing bowl. Mash until smooth.
2. Stir in the remaining yogurt from the 5.3 oz cup.
3. Squeeze the juice from 1/2 lemon into the mix.
4. Add salt and pepper and stir.
5. Tip: Add the avocado pit into the mix to prevent browning.

Eggs & Toast

Top a piece of toast with the avocado spread and a slice of frittata and you’re set!

 

What’s your secret for the perfect healthy breakfast? Comment below to let us know or tweet us @SingleDiariesXO

 

Jen