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. yyyyyyyyyyyyyyyyyy yyyyyy 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.