Ingredients:

  • 18 large eggs
  • 1/2 cup (120ml) 1% milk
  • 2 tbsp (28g) unsalted butter
  • 1 tsp (6g) fine sea salt
  • 1/2 tsp (1g) cracked black pepper
  • 2 tbsp (30g) plain non-fat Greek yogurt

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Grease a 9x13-inch baking dish generously with butter or non-stick spray.
  3. In a large bowl, combine 18 large eggs, 1/2 cup (120ml) 1% milk, 2 tbsp (28g) melted and cooled unsalted butter, 2 tbsp (30g) plain non-fat Greek yogurt, 1 tsp (6g) fine sea salt, and 1/2 tsp (1g) cracked black pepper; whisk vigorously for 2–3 minutes until the mixture is uniform and slightly foamy.
  4. Pour the egg mixture into the prepared baking dish and place it on the center rack of the oven.
  5. Bake for 15 minutes.
  6. Remove the pan from the oven and use a silicone spatula to gently stir the eggs, breaking up the set edges and moving uncooked liquid to the center.
  7. Return the pan to the oven and bake for another 10–15 minutes until the eggs are set but still have a slight jiggle in the center and reach an internal temperature of 160°F (71°C).
  8. Remove the pan from the oven and let it rest for 3–5 minutes before serving to ensure a velvety texture.