Scrambled Eggs & Bulgur

Directions

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 to 10 minutes.

In a 10 to 12 inch frying pan, stir 1 teaspoon butter, onion, and bell pepper over medium-high heat until onion is lightly browned, 5 to 8 minutes.

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.