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    You are in: Home / Recipes / Tabbouleh Scramble Recipe
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    Tabbouleh Scramble

    Tabbouleh Scramble. Photo by *Parsley*

    1/1 Photo of Tabbouleh Scramble

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    Cookgirl's Note:

    Always seeking recipes for using leftovers, I found this recipe in Sunset magazine. Could substitute soft tofu for the eggs if desired. Homemade tabbouleh is best or fresh and good quality store bought. This is also delicious prepared as an omelette.

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    Units: US | Metric


    1. 1
      In bowl, beat eggs lightly to blend thoroughly.
    2. 2
      Heat a 10-12 inch non-stick skillet over medium-high heat. When skillet is hot, add the diced tomatoes, reserved oil, the eggs and tabbouleh.
    3. 3
      Cook, stirring the mixture constantly until eggs are cooked to your preference. Add salt and black pepper to taste.
    4. 4
      Transfer to individual plates and sprinkle with the feta cheese and fresh oregano.

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    Ratings & Reviews:

    • on May 08, 2010


      So clever! I've mixed leftovers with eggs before, but I never thought to do it with tabbouleh. It's a great combination of flavors and it lovens up scrambled eggs. It doesn't really look all that pretty, but it's delicious. It would look nicer as an omelette, but I'm horrible at making pretty omelettes. I garnished with goat's milk feta - yum! Thanx for posting this!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tabbouleh Scramble

    Serving Size: 1 (118 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 191.7
    Calories from Fat 120
    Total Fat 13.4 g
    Saturated Fat 5.2 g
    Cholesterol 435.6 mg
    Sodium 307.3 mg
    Total Carbohydrate 2.1 g
    Dietary Fiber 0.2 g
    Sugars 1.3 g
    Protein 14.7 g

    The following items or measurements are not included:

    tabbouleh salad

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