Tabbouleh Scramble
Ingredients
- 8 large eggs
- 2 tablespoons sun-dried tomatoes packed in oil, diced (reserve 1 teaspoon oil)
- 34 cup prepared tabbouleh, to room temperature
- salt
- pepper
- 4 tablespoons crumbled feta cheese
- oregano, fresh, 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.