Yield: 4 Servings
|2 cups||Chicken broth,reg strength|
|1 tablespoon||Butter or margarine|
|Grated Parmesan cheese|
* - stemmed, seeded, and thinly sliced. ======================================================= ============== ===
1. In a 1 to 1½ quart pan, bring the chicken broth to a boil. Stir in bulgur. Cover tightly; let mixture stand until liquid is absorbed, 5-10 minutes.
2. In a 10-12" frying pan, stir 1 teaspoon butter, onion, and bell pepper over medium-high heat until onion is lightly browned, 5-8 minutes.
3. In a small bowl, beat eggs to blend with ¼ cup water. Add remaining butter to frying pan; turn heat to medium-low. Add eggs and cook, gently lifting cooked portion to allow uncooked portion to flow underneath, until eggs are softly set. Place ¼ of the bulgur and egg mixture on each of 4 dinner plates. Add salt, pepper, and cheese to taste.