Brunch Rice II

Ingredients

 * 1 tsp margarine
 * ¾ cup shredded carrots
 * ¾ cup diced green pepper
 * ¾ cup sliced fresh mushrooms
 * 6 egg whites, beaten
 * 2 eggs, beaten
 * ½ cup skim milk
 * ½ tsp salt
 * ¼ tsp ground pepper
 * 3 cup cooked brown rice
 * ½ cup shredded cheddar cheese
 * corn tortillas (optional) — warmed

Directions

 * 1) Melt margarine in large skillet over medium-high heat until hot.
 * 2) Add carrots, green pepper, and mushrooms; cook 2 minutes.
 * 3) Combine egg whites, eggs, milk, salt, and black pepper in small bowl.
 * 4) Reduce heat to medium and pour egg mixture over vegetables.
 * 5) Continue stirring 1½ to 2 minutes.
 * 6) Add rice and cheese; stir to gently separate grains.
 * 7) Heat 2 minutes.
 * 8) Serve immediately or spoon mixture into warm corn tortillas, if desired.
 * 9) Microwave oven instructions: combine carrots, green pepper, mushrooms, and margarine in 2½-quart microproof baking dish.
 * 10) Cover and cook on high 4 minutes.
 * 11) Combine egg whites, eggs, salt, and black pepper in small mixing bowl; pour over vegetables.
 * 12) Cook on high 4 minutes, stirring with fork after each minute to cut cooked eggs into small pieces.
 * 13) Stir in rice; cook on high about 1 minute until heated through.

Nutritional information
Each serving provides:
 * 212 calories * 11.4g Protein | 6.5g Fat | 27g Carbohydrates | 2.5g Dietary fiber | 35.3mg Sodium | 79mg cholesterol
 * Note: optional ingredients are omitted from the nutritional analysis. When ingredient choices appear in a recipe, the first ingredient is used for calculation.