• 1 tsp margarine
  • 3/4 cup shredded carrots
  • 3/4 cup diced green pepper
  • 3/4 cup sliced fresh mushrooms
  • 6 egg whites, beaten
  • 2 eggs, beaten
  • 1/2 cup skim milk
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 3 cup cooked brown rice
  • 1/2 cup shredded cheddar cheese
  • corn tortillas (optional)
  • -- warmed


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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