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Scrambled Eggs & Bulgur

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  Vegetable broth 470 Milliliter (2 Cups)
  Bulgur 175 Gram (1 Cup)
  Butter/Margarine 2 Teaspoon
  Onion 1 Medium, thinly sliced
  Red bell pepper 6 Ounce, seeded, thinly sliced (1 Medium Size, 170 Gram)
  Eggs 2 Large
  Egg whites 4 Large
  Grated parmesan cheese 20 Gram (1/4 Cup)

1. In a 1- to 1 1/2-quart (950-ml to 1.4-liter) pan, bring broth to a boil over high heat. Stir in bulgur; cover, remove from heat, and let stand until liquid has been absorbed (about 10 minutes).
2. Meanwhile, melt 1 teaspoon of the butter in a wide nonstick frying pan over medium heat. Add onion and bell pepper; cook, stirring often, until onion is lightly browned (about 10 minutes). Add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Meanwhile, in a small bowl, beat eggs, egg whites, and 1/4 cup (60 ml) water until blended.
3. Add remaining 1 teaspoon butter to onion mixture in pan and reduce heat to medium-low. Add egg mixture; cook until eggs are softly set, gently lifting cooked portion with a wide spatula to allow uncooked eggs to flow underneath. Divide bulgur and egg mixture equally among 4 individual plates. Sprinkle with Parmesan cheese

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Scrambled Eggs & Bulgur Recipe