Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
Wash and dice the red potato into uniform half-inch cubes to ensure even roasting.
In a medium bowl, toss the potato cubes with the extra virgin olive oil, dried rosemary, and half of the sea salt and black pepper.
Spread the potatoes in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until they are golden brown and crispy.
While the potatoes roast, whisk the whole eggs, egg whites, and non-fat Greek yogurt in a bowl until the mixture is completely smooth and frothy.
Season the egg mixture with the remaining sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and let it sit for about 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, soft curds.
Continue this gentle folding process for 2 to 3 minutes until the eggs are set but still appear moist and velvety.
Remove the skillet from the heat immediately to prevent overcooking.
Divide the scrambled eggs onto a plate and serve alongside the hot, crispy roasted potatoes.