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    You are in: Home / Recipes / Turkish Scrambled Eggs (Menemen) Recipe
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    Turkish Scrambled Eggs (Menemen)

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on June 25, 2010

      Nice and healthy variation of 'ordinary' scrambled eggs. I used a banana pepper. Thanks.

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    • on June 13, 2010

      This was tasty. The tomatoes made the mixture a little runny but not too bad. I topped with cilantro and extra feta. Made for ZWT6.

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    • on June 12, 2010

      I liked the flavors a ton, but was just so so on the texture. The tomatoes made the eggs break up too much for me and they were crumbly after a few brief stirs. I think next time I'll deseed before adding the tomatoes. I used a few big garden banana peppers (I think) which worked well

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    • on June 11, 2010

      I made half for my husband as I don't eat eggs. Judging just by the smell it deserves 5 stars :) I did find a good substitute for feta because we don't like goat cheese and I used sour cream. Husband said it was very good. Thank you for sharing! Made for Swizzle Chicks and ZWT6.

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    • on June 10, 2010

      Simple and delicous! I can't get much of a range of peppers locally so used a local green capsicum. Flavours were great together and the combination of the cream, cheese and juice from the tomatoes gave the eggs a nice fluffy texture.

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    Nutritional Facts for Turkish Scrambled Eggs (Menemen)

    Serving Size: 1 (627 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 278.4
     
    Calories from Fat 175
    63%
    Total Fat 19.5 g
    30%
    Saturated Fat 7.9 g
    39%
    Cholesterol 397.0 mg
    132%
    Sodium 361.8 mg
    15%
    Total Carbohydrate 9.2 g
    3%
    Dietary Fiber 2.5 g
    10%
    Sugars 5.8 g
    23%
    Protein 16.9 g
    33%

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