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.