Try this Scrambled Eggs and Bulgur recipe, or contribute your own.
Suggest a better description* - 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.
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 173 | ||
Calories from Fat: 92 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 192.3mg | 59 % | |
Sodium 66.6mg | 2 % | |
Potassium 134.9mg | 4 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 10.5g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 173
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