Scrambled Eggs & Bulgur
13
13
Ingredients
| 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 |
* |
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.
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?
