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 ==
# 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 1½ 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 2½-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. 
== 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.
Category:Brown rice Recipes
Category:Brunch Recipes
Category:Carrot Recipes
Category:Cheddar Recipes
Category:Egg Recipes
Category:Egg white Recipes
Category:Green bell pepper Recipes
Category:Mushroom Recipes
Category:Non-fat milk Recipes
Category:Ovo-lacto Recipes