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Tabbouleh Scramble

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.

Tabbouleh Scramble

James Carrier
 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
Step 1

In a bowl, beat eggs lightly to blend.

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

Servings Makes 4 servings

Amount Per Serving
Calories 222Calories from Fat 61
% Daily Value *
Total Fat 15g24%

Saturated Fat 4.3g22%
Cholesterol 429mg143%
Sodium 403mg17%
Total Carbohydrate 8g3%

Dietary Fiber 1.4g6%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.