Tabbouleh Scramble
photo by *Parsley*
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 8 large eggs
- 2 tablespoons sun-dried tomatoes packed in oil, diced (reserve 1 teaspoon oil)
- 3⁄4 cup prepared tabbouleh, to room temperature
- salt
- pepper
- 4 tablespoons crumbled feta cheese
- fresh oregano, minced (to garnish)
directions
- In bowl, beat eggs lightly to blend thoroughly.
- 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.
- Cook, stirring the mixture constantly until eggs are cooked to your preference. Add salt and black pepper to taste.
- Transfer to individual plates and sprinkle with the feta cheese and fresh oregano.
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Reviews
-
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!
RECIPE SUBMITTED BY
COOKGIRl
United States