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.
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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.