2 c Chicken broth,reg strength
1 c Bulgur
1 tb Butter or margarine
1 Onion,medium,thinly sliced
1 Bell pepper,medium*
4 Large eggs
Salt Pepper Grated Parmesan cheese
* – 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.