Scrambled eggs and bulgur
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chicken broth,reg strength |
| 1 | cup | Bulgur |
| 1 | tablespoon | Butter or margarine |
| 1 | Onion,medium,thinly sliced | |
| 1 | Bell pepper,medium* | |
| 4 | Large eggs | |
| Salt | ||
| Pepper | ||
| Grated Parmesan cheese | ||
Directions
* - 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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