Scrambled Eggs & Bulgur
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken broth
regular strength |
|
| 237 | ml |
cracked wheat (bulgur)
|
|
| 15 | ml |
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
grated |
*
|
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.
