Scrambled Eggs & Bulgur

  • 2 cups regular strength chicken broth
  • 1 med. red or green bell pepper (thinly sliced)
  • 1 cup #1 fine bulgur
  • 4 large eggs
  • 1 tbsp. butter or margarine
  • Salt and pepper
  • 1 med. onion (thinly sliced)
  • Grated parmesan cheese
  1. In a 1 or 1 1/2 quart pan, bring the chicken broth to a boil. Stir in bulgur and cover. Let stand until liquid is absorbed–5 to 10 mins. In a 10 to 12 inch frying pan, stir 1 tsp. butter or margarine, onion, and bell pepper over medium heat until onion is lightly brown. Beat eggs together with 1/4 cup water. Add remaining butter to frying pan; turn heat to medium-low. Add eggs and all other ingredients and cook, gently lifting cooked portion to allow uncooked portion to flow underneath, until eggs are soft-set. Add salt, pepper, and parmesan to taste.