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* -- warmed
 
* -- warmed
   
===Directions===
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== Directions ==
   
 
Melt [[margarine]] in large skillet over medium-high heat until hot. Add [[carrot]]s, [[green bell pepper|green pepper]], and [[Mushroom]]s; cook 2 minutes. Combine [[egg]] whites, [[egg]]s, [[milk]], [[salt]], and [[pepper|black pepper]] in small bowl. Reduce heat to medium and pour [[egg]] mixture over vegetables. Continue stirring 1-½ to 2 minutes. Add [[rice]] and [[Cheese]]; stir to gently separate [[grains]]. Heat 2 minutes. Serve immediately or spoon mixture into warm [[corn]] tortillas, if desired. Microwave oven instructions: combine [[carrot]]s, [[green bell pepper|green pepper]], [[Mushroom]]s, and [[margarine]] in 2-½-quart microproof baking dish. Cover and cook on high 4 minutes. Combine [[egg]] whites, [[egg]]s, [[salt]], and [[pepper|black pepper]] in small mixing bowl; pour over vegetables. Cook on high 4 minutes, stirring with fork after each minute to cut cooked [[egg]]s into small pieces. Stir in [[rice]]; cook on high about 1 minute until heated through. Each serving provides: * 212 calories * 11.4 g. Protein * 6.5 g. Fat, * 27 g. Carbohydrates * 2.5 g. Dietary fiber * 35.3 mg. Sodium * 79 mg cholesterol note: optional ingredients are omitted from the nutritional analysis. When ingredient choices appear in a recipe, the first ingredient is used for calculation.
 
Melt [[margarine]] in large skillet over medium-high heat until hot. Add [[carrot]]s, [[green bell pepper|green pepper]], and [[Mushroom]]s; cook 2 minutes. Combine [[egg]] whites, [[egg]]s, [[milk]], [[salt]], and [[pepper|black pepper]] in small bowl. Reduce heat to medium and pour [[egg]] mixture over vegetables. Continue stirring 1-½ to 2 minutes. Add [[rice]] and [[Cheese]]; stir to gently separate [[grains]]. Heat 2 minutes. Serve immediately or spoon mixture into warm [[corn]] tortillas, if desired. Microwave oven instructions: combine [[carrot]]s, [[green bell pepper|green pepper]], [[Mushroom]]s, and [[margarine]] in 2-½-quart microproof baking dish. Cover and cook on high 4 minutes. Combine [[egg]] whites, [[egg]]s, [[salt]], and [[pepper|black pepper]] in small mixing bowl; pour over vegetables. Cook on high 4 minutes, stirring with fork after each minute to cut cooked [[egg]]s into small pieces. Stir in [[rice]]; cook on high about 1 minute until heated through. Each serving provides: * 212 calories * 11.4 g. Protein * 6.5 g. Fat, * 27 g. Carbohydrates * 2.5 g. Dietary fiber * 35.3 mg. Sodium * 79 mg cholesterol note: optional ingredients are omitted from the nutritional analysis. When ingredient choices appear in a recipe, the first ingredient is used for calculation.

Revision as of 12:37, May 19, 2010

Description

Ingredients

Directions

Melt margarine in large skillet over medium-high heat until hot. Add carrots, green pepper, and Mushrooms; cook 2 minutes. Combine egg whites, eggs, milk, salt, and black pepper in small bowl. Reduce heat to medium and pour egg mixture over vegetables. Continue stirring 1-½ to 2 minutes. Add rice and Cheese; stir to gently separate grains. Heat 2 minutes. Serve immediately or spoon mixture into warm corn tortillas, if desired. Microwave oven instructions: combine carrots, green pepper, Mushrooms, and margarine in 2-½-quart microproof baking dish. Cover and cook on high 4 minutes. Combine egg whites, eggs, salt, and black pepper in small mixing 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; cook on high about 1 minute until heated through. Each serving provides: * 212 calories * 11.4 g. Protein * 6.5 g. Fat, * 27 g. Carbohydrates * 2.5 g. Dietary fiber * 35.3 mg. Sodium * 79 mg cholesterol note: optional ingredients are omitted from the nutritional analysis. When ingredient choices appear in a recipe, the first ingredient is used for calculation.

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See also

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