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Scrambled Eggs & Bulgur















Trans-fat Free, High Fiber


2 cups chicken broth
regular strength
1 cup cracked wheat (bulgur)
1 tablespoon butter
or margarine
1 each onions
medium, thinly
1 each sweet red bell peppers
medium, stemmed, seeded, and thinly sliced
4 large eggs
1 x salt
1 x black pepper
1 x Parmesan cheese


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 283g (10.0 oz)
Amount per Serving
Calories 28231% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 223mg 74%
Sodium 270mg 11%
Total Carbohydrate 12g 12%
Dietary Fiber 7g 29%
Sugars g
Protein 29g
Vitamin A 9% Vitamin C 146%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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