1 medium size red bell pepper ( seeds removed and finely minced)
½ glass of water
¼ cup of grated parmesan cheese
1Boil 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.
2Add 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.
3Scramble 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.
4Lift 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.