This is a recipe that was in O magazine, in an article about Dr. Oz and his family. Most of his family is vegetarian! This is the first recipe I tried, and it was really good. Different, but good. Toby really liked it, but said that for next time, he would leave out a bell pepper. He thought that one would be plenty. Liam even liked this. I would suggest serving this with the olives. It was a really good combination, the eggs, olives, and the wheat pita bread. PS: I spaced on taking a picture, so I grabbed the one from Oprah’s website. Thank you, Jonny Valiant!
Lisa Oz’s Turkish Scrambled Eggs (Menemen)
(O magazine, Sept. 2011)
Photo: Jonny Valiant
2 Tbsp. canola or olive oil
3 scallions, finely chopped
2 large red bell peppers, seeded and finely chopped
2 to 4 ripe tomatoes, diced (about 1 pound)
1 tsp. crushed red pepper flakes
6 eggs, beaten
4 ounces crumbled Feta cheese (optional)
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
2 Tbsp. chopped fresh parsley (I omitted)
Green olives, for garnish (optional)
4 whole grain pitas, for serving
Total time: 35 minutes
In a medium skillet, heat oil over medium-high heat. Add scallions and cook until soft, about 2 minutes. Add peppers; continue cooking 5 minutes. Add tomatoes and red pepper flakes and sauté until some of the liquid from the tomato starts to evaporate.
Add the eggs and Feta (if using), and scramble, stirring constantly, until eggs are fully cooked and coat the vegetables. Season with salt and pepper, adding more to taste. Remove from heat and stir in parsley. Serve with green olives (if using) and whole grain pitas on the side.
Per serving: 346 calories, 21 grams fat, 18 grams protein, 23 grams carbohydrates.