Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons minced shallot
- Generous pinch of Lavender Salt (“Breakaway Flavor Blasts”) or kosher salt
- Generous pinch of freshly ground black pepper
- 4 large eggs, preferably organic, lightly beaten
- 2 heaping tablespoons greek yogurt
- 2 tablespoons minced assorted fresh herbs such as mint, thyme, rosemary, parsley, basil, and Thai basil
How to Make It
- Melt the butter in a small nonstick skillet over low heat. Add the shallot, salt, and pepper and sauté until soft, about 3 minutes. Add the eggs, stir, and cook for about a minute. Add the yogurt.
- Stir up the eggs with a spatula and continue to cook until barely set, 2 to 3 minutes. Add the chopped herbs and fold in gently. Taste for salt and transfer to a warmed plate.
