Scrambled Eggs And Bulgur
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Breakfast | 4 | Servings | |
INGREDIENTS
| 2 | c | Chicken broth, reg strength |
| 1 | c | Bulgur |
| 1 | T | Butter or margarine |
| 1 | Onion, mediumthinly sliced | |
| 1 | Bell pepper, medium* | |
| 4 | Large eggs | |
| Salt | ||
| Pepper | ||
| Grated Parmesan cheese |
INSTRUCTIONS
~ stemmed, seeded, and thinly sliced. === 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 400
Calories From Fat: 179
Total Fat: 20.2g
Cholesterol: 223.8mg
Sodium: 822.2mg
Potassium: 269.1mg
Carbohydrates: 28.8g
Fiber: 6.5g
Sugar: <1g
Protein: 27g