Brunch Rice I

Description
'

Ingredients

 * 1/2 cup sliced celery
 * 1/2 cup diced green pepper
 * 1/2 cup sliced fresh mushrooms
 * 1 tablespoon butter or margarine
 * 6 eggs, beaten
 * 1/4 cup 2% lowfat milk
 * 1 teaspoon salt
 * 1/4 teaspoon ground black pepper
 * 2 cups cooked rice

Directions
Cook celery, green pepper and mushrooms in butter in large skillet over medium-high heat.


 * Combine eggs, milk, salt and black pepper in small mixing bowl. Reduce heat to medium and pour egg mixture over vegetables.


 * Continue stirring until eggs are almost cooked, about 1 to 2 minutes. Add rice and stir to gently separate grains; heat thoroughly.


 * Microwave Instructions: Heat margarine in 2- to 3-quart microproof baking dish. Add carrots, green pepper and mushrooms; cover and cook on HIGH 4 minutes. Combine egg whites, eggs, milk, salt and black pepper in smaill bowl; pour over vegetables. Cook on HIGH 4 minutes, stirring with fork after each minute to cut cooked eggs into small pieces. Stir in rice and cheese; cook on HIGH about 1 minute or until thoroughly heated. Serve immediately or spoon mixture into warmed corn tortillas.