Scrambled Eggs & Bulgur Recipe

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Scrambled Eggs & Bulgur Ingredients

2 cup chicken broth,reg strength
1 cup bulgur
1 tbsp butter or margarine
1 onion,medium,thinly sliced
1 bell pepper,medium*
4 large eggs
1 salt
1 pepper
1 grated parmesan cheese

A Recipe for
Scrambled Eggs & Bulgur

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This Recipe for Scrambled Eggs & Bulgur is one of thousands in the Recipes-to-go Meal Cookbook.

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

Scrambled Eggs & Bulgur Recipe
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Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

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Scrambled Eggs & Bulgur

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Scrambled Eggs & Bulgur Directions

* - stemmed, seeded, and thinly sliced.
=======================================================
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1. In a 1 to 1 1/2 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 1/4 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 1/4 of the bulgur and
egg mixture on each of 4 dinner plates. Add salt, pepper, and cheese
to taste.

Serves: 4

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Scrambled Eggs & Bulgur Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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