Turkish Egg Breakfast

February 11, 2013

Serves: 2
Prep:  5 min
Cook: 8 min
Total: 13 min
2 tbsp olive oil
1/2 cup diced red bell pepper
1/2 cup diced eggplant
pinch each of salt and pepper
4 lightly beaten eggs
1/4 tsp paprika
chopped cilantro
dollop of plain yogurt
whole-wheat pita

1. Heat 2 tbsp olive oil in a large nonstick skillet on medium high.

2. Add 1/2 cup diced red bell pepper, 1/2 cup diced eggplant, and a pinch each of salt and pepper. Saute until softened, about 7 minutes.


3. Stir in 4 lightly beaten eggs, 1/4 tsp paprika, and more salt and pepper to taste.

4. Cook, stirring often, until the eggs are softly scrambled.

5. Sprinkle with chopped cilantro and serve with a dollop of plain yogurt and whole-wheat pita.

Nutritional Facts per serving
Calories     408.9 cal
Fat     25.3 g
Saturated fat     5.5 g
Cholesterol     425 mg
Sodium     466.6 mg
Carbohydrates     29.9 g
Total sugars     4.2 g
Dietary fiber     4.9 g
Protein     18.1 g

Courtesy of the Rodale Healthy Recipe Finder.

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