Spiced Bulgur & Egg Scramble with Dill

Instructions

1. 1

   Rinse the bulgur wheat under cold water in a fine-mesh sieve. In a medium saucepan, combine the rinsed bulgur and water. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the water is absorbed and the bulgur is tender.

   ~12 min
2. 2

   While the bulgur cooks, finely chop the fresh dill. In a small bowl, whisk together the eggs with salt, black pepper, and optional red pepper flakes. Stir in half of the chopped dill.

   ~3 min
3. 3

   Once the bulgur is cooked, remove it from the heat and let it steam, covered, for another 5 minutes.

   ~5 min
4. 4

   In a non-stick frying pan, melt the butter or heat the olive oil over medium heat. Add the cooked bulgur to the pan and spread it evenly. Cook for 2-3 minutes, stirring occasionally, until slightly golden.

   ~3 min
5. 5

   Pour the whisked egg mixture over the bulgur. Cook, stirring gently with a spatula, as you would for scrambled eggs, until the eggs are cooked through but still moist. This should take about 3-5 minutes.

   ~5 min
6. 6

   Stir in the remaining chopped dill. Serve immediately.