Uncle Yorgo’s Breakfast Recipe

In a small bowl combine 1 cup plain Greek yogurt, 1/4 cup grated and well-drained cucumber, 1 tablespoon chopped fresh dill, 1 teaspoon chopped fresh mint, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth, taste and adjust seasoning. Refrigerate while you prepare the rest of the meal so flavors meld (at least 10 minutes).

Preheat a skillet over medium heat. Lightly brush both sides of 2 small pitas or flatbreads with 1 teaspoon olive oil. When the skillet is hot, warm the flatbreads 1–2 minutes per side until pliable and slightly charred. Remove from heat and rub the cut side of 1 garlic clove over the warm breads for a subtle garlic note. Keep warm wrapped in a clean towel.

Cut lemon into wedges to serve alongside the flatbreads.

Prep the eggs

Crack 6 large eggs into a medium bowl. Add 3 tablespoons whole milk, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Whisk vigorously until mixture is homogeneous and slightly frothy (about 30 seconds).

Cook vegetables

Heat a nonstick skillet over medium heat. Add 1 tablespoon extra-virgin olive oil and 1 teaspoon unsalted butter. Once butter melts and foams, add 1 ounce chopped sun-dried tomatoes and 8 halved kalamata olives. Sauté 30–45 seconds just to warm and release flavors. Add 2 cups chopped fresh spinach and cook, stirring, until wilted, about 1–2 minutes.

Scramble the eggs

Reduce heat to medium-low. Pour egg mixture into the skillet with the wilted spinach and mix gently, allowing eggs to set slowly. Using a spatula, fold eggs from the edges into the center repeatedly for even curds. Cook until eggs are mostly set but still slightly creamy, about 2–3 minutes.

Finish and cheese

Sprinkle 3 ounces crumbled feta over the eggs and fold gently to combine. Cook another 20–30 seconds until the feta warms but doesn't fully melt. Remove pan from heat and stir in 2 tablespoons chopped fresh parsley. Taste and adjust salt and pepper if needed.

Plate

Transfer the scramble to a serving plate. Serve immediately with warm flatbreads, lemon wedges and the chilled herb yogurt sauce on the side. Sprinkle a pinch (1/4 teaspoon) crushed red pepper flakes and 1 tablespoon chopped parsley over the eggs for garnish if desired.