Tabbouleh Scramble
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.
How to Make It
Step 1
1
In a bowl, beat eggs lightly to blend.
Step 2
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
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.
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
Directions
Step 1
1
In a bowl, beat eggs lightly to blend.
Step 2
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
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.
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