• 8 piece large eggs
• 2 tablespoon diced drained oil-packed dried tomatoes (reserve 1 teaspoon oil)
• 3 cup(s) prepared tabbouleh salt and pepper
• 2 tablespoon crumbled feta cheese

1. In a bowl, beat eggs lightly to blend.
2. Set a 10- to 12-inch frying pan over medium-high heat. When hot, add tomatoes and the reserved oil, then add eggs and tabbouleh.

3. Cook, stirring constantly, until eggs are as done as you like them. Add salt and pepper to taste. Spoon onto plates and sprinkle with feta cheese.