Ingredients:

• 2 glasses of hot vegetable stock
• 1 glass of Extra Coarse Bulgur
• 2 teaspoons of butter
• 1 medium size onion ( finely minced)
• 1 medium size red bell pepper ( seeds removed and finely minced)
• 3 eggs
• ½ glass of water
• ¼ cup of grated parmesan cheese,

1-Boil the vegetable stock in a pan at high heat. Add bulgur and close the cap. Turn the heat off and let it rest until it absorbs water. Melt butter in a pan.

2-Add onion and bell pepper, cook them for approximately 7 minutes by mixing them frequently until onions become lightly pinkish. If the pan gets dry then, add one tablespoon of water each time.

3-Scramble the eggs, egg whites and water perfectly. Add the remaining one-teaspoon of butter to the onion mixture and set the heat at medium. Add the egg mixture and cook until eggs stiffen.

4-Lift the cooked part of eggs with a spatula for the raw eggs to pass to the bottom. Add bulgur and mix all ingredients. Separate bulgur and egg mixture into 4 equal dishes. Splatter parmesan cheese and serve.