Tabbouleh Scramble

Name: Tabbouleh Scramble
Yield: Makes 4 servings
Ingredients: 8 large eggs; 2 tablespoons diced drained oil-packed dried tomatoes (reserve 1 teaspoon oil); ¾ cup prepared tabbouleh (see note above); Salt and pepper; 2 to 4 tablespoons crumbled feta cheese

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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.

By Sonya Bavvai, Palo Alto, California

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary test

Yield:

Makes 4 servings

Nutrition Info

Ingredients

8 large eggs
2 tablespoons diced drained oil-packed dried tomatoes (reserve 1 teaspoon oil)
¾ cup prepared tabbouleh (see note above)
Salt and pepper
2 to 4 tablespoons crumbled feta cheese

Directions

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

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Step 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.
Step 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.

Nutrition Facts

Per Serving:

222 calories; calories from fat 61%; protein 14g; fat 15g; saturated fat 4.3g; carbohydrates 8g; fiber 1.4g; sodium 403mg; cholesterol 429mg.

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Tabbouleh Scramble

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Ingredients

Directions

Nutrition Facts

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Tabbouleh Scramble

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Tabbouleh Scramble