Tabbouleh Scramble

sobota, 8 lutego 2014

Tabbouleh Scramble

Time: 15 mins


  • 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)


  • 1 In bowl, beat eggs lightly to blend thoroughly.
  • 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 Cook, stirring the mixture constantly until eggs are cooked to your preference. Add salt and black pepper to taste.
  • 4 Transfer to individual plates and sprinkle with the feta cheese and fresh oregano.

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