Scrambled eggs & bulgur

Yield: 4 Servings

Measure Ingredient
2 cups Chicken broth,reg strength
1 cup Bulgur
1 tablespoon Butter or margarine
1 \N Onion,medium,thinly sliced
1 \N Bell pepper,medium*
4 \N Large eggs
\N \N Salt
\N \N Pepper
\N \N 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.

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