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  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.