Photo: Jonny Valiant
This traditional Turkish breakfast dish—filled with tomatoes and red peppers—is hearty enough for dinner.
DirectionsTotal 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.
From the September 2011 issue of O, The Oprah Magazine
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