James Carrier
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.
Yield:
Makes 4 servings
Recipe from
Nutritional 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
Ingredients
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
Preparation
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.
June 2004
