ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tabbouleh Scramble

James Carrier
Yield Makes 4 servings
Sonya Bavvai makes this dish for weekend brunch or Sunday-night dinner and serves it with toasted pita bread. Buy prepared tabbouleh salad at a deli, or make it using your favorite recipe or a boxed mix.


  • 8 large eggs
  • 2 tablespoons diced drained oil-packed dried tomatoes (reserve 1 teaspoon oil)
  • 3/4 cup prepared tabbouleh (see note above)
  • Salt and pepper
  • 2 to 4 tablespoons crumbled feta cheese

Nutrition Information

  • calories 222
  • caloriesfromfat 61 %
  • protein 14 g
  • fat 15 g
  • satfat 4.3 g
  • carbohydrate 8 g
  • fiber 1.4 g
  • sodium 403 mg
  • cholesterol 429 mg

How to Make It

  1. In a bowl, beat eggs lightly to blend.

  2. Set a 10- to 12-inch frying pan over medium-high heat. When hot, add tomatoes and the reserved oil, then add eggs and tabbouleh.

  3. Cook, stirring constantly, until eggs are as done as you like them. Add salt and pepper to taste. Spoon onto plates and sprinkle with feta cheese.