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.