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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.12 Kcal (955 kJ) | ||
| Calories from fat | 131.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.59g | 22% | |
|---|---|---|---|
| Cholesterol | 385.66mg | 129% | |
| Sodium | 471.52mg | 20% | |
| Potassium | 247.94mg | 5% | |
| Total Carbs | 5.51g | 2% | |
| Sugars | 1.06g | 4% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 15.76g | 32% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 28.4mg | 158% | |
| Calcium | 139.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 139.82 Kcal (585 kJ) | ||
| Calories from fat | 80.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.94g | 22% | |
|---|---|---|---|
| Cholesterol | 236.38mg | 129% | |
| Sodium | 289.01mg | 20% | |
| Potassium | 151.97mg | 5% | |
| Total Carbs | 3.38g | 2% | |
| Sugars | 0.65g | 4% | |
| Dietary Fiber | 0.67g | 4% | |
| Protein | 9.66g | 32% | |
| Vitamin C | 5.1mg | 14% | |
| Iron | 17.4mg | 158% | |
| Calcium | 85.2mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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