Tabbouleh Scramble

Elevate your breakfast or brunch routine with this vibrant Tabbouleh Scramble—a Mediterranean-inspired twist on scrambled eggs that’s brimming with fresh flavors and wholesome ingredients. This recipe marries the zesty, herbaceous goodness of traditional tabbouleh—featuring tender bulgur wheat, parsley, mint, tomatoes, and cucumber—with fluffy scrambled eggs to create a protein-packed dish that’s as satisfying as it is nourishing. A touch of ground cumin, a splash of lemon juice, and a drizzle of olive oil enhance the layers of flavor, while optional crumbled feta cheese adds a creamy, tangy finish. Quick to prepare in just 25 minutes, this unique scrambled eggs recipe is perfect for a hearty yet healthy meal, served warm or at room temperature. Whether you’re looking for a bright and flavorful breakfast or a delicious lunch idea, Tabbouleh Scramble offers a refreshing take on comfort food with a Mediterranean flair.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 large eggs
• 0.5 cups bulgur wheat
• 1 cups boiling water
• 1 cups fresh parsley, finely chopped
• 0.25 cups fresh mint, finely chopped
• 2 medium tomatoes, diced
• 1 small cucumber, diced
• 2 stalks green onions, thinly sliced
• 3 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 0.5 teaspoons ground cumin
• 0.75 teaspoons salt
• 0.5 teaspoons black pepper
• 0.25 cups feta cheese, crumbled (optional)

Directions

Step 1

Place the bulgur wheat in a heatproof bowl and pour the boiling water over it. Cover the bowl tightly with plastic wrap or a lid and let it sit for 10 minutes until the bulgur is tender and has absorbed the water.

Step 2

While the bulgur is absorbing the water, prepare your vegetables by finely chopping the parsley and mint, dicing the tomatoes and cucumber, and slicing the green onions.

Step 3

In a medium bowl, beat the eggs with a pinch of salt and black pepper until well combined.

Step 4

Once the bulgur is ready, fluff it with a fork and transfer it to a large mixing bowl. Add the parsley, mint, tomatoes, cucumber, green onions, lemon juice, olive oil, ground cumin, salt, and black pepper. Toss the mixture until well combined to create the tabbouleh base.

Step 5

Heat a non-stick skillet over medium heat and add a small drizzle of olive oil. Pour the beaten eggs into the skillet and cook, stirring gently with a spatula, until the eggs are soft and scrambled, about 3–4 minutes.

Step 6

Remove the scrambled eggs from the heat and gently fold them into the tabbouleh salad until evenly incorporated. If desired, sprinkle crumbled feta cheese on top for added flavor.

Step 7

Serve the Tabbouleh Scramble immediately, either warm or at room temperature.

Nutrition Facts

Serving size	1345.1 grams (1345.1g)

Amount per serving	% Daily Value*
Calories	1221

Total Fat 64.80g	83%
Saturated Fat 19.60g	98%
Polyunsaturated Fat 0.00g
Cholesterol 797mg	266%
Sodium 2910mg	126%
Total Carbohydrate 116.90g	43%
Dietary Fiber 34.40g	123%
Total Sugars 17.60g
Protein 60.30g	121%

Vitamin D 164IU	820%
Calcium 1213mg	93%
Iron 29mg	162%
Potassium 4027mg	86%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.1%

Protein: 18.7%

Carbs: 36.2%