Brunch Rice

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Ingredients

1/2 cup sliced celery
1/2 cup diced green pepper
1/2 cup sliced fresh mushrooms
1 tablespoon butter or margarine
6 eggs, beaten
1/4 cup 2% lowfat milk
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups cooked rice

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Preparation

Cook celery, green pepper and mushrooms in butter in large skillet over medium-high heat.

Combine eggs, milk, salt and black pepper in small mixing bowl. Reduce heat to medium and pour egg mixture over vegetables. Continue stirring until eggs are almost cooked, about 1 to 2 minutes. Add rice and stir to gently separate grains; heat thoroughly.

Microwave Instructions: Heat margarine in 2- to 3-quart microproof baking dish. Add carrots, green pepper and mushrooms; cover and cook on HIGH 4 minutes. Combine egg whites, eggs, milk, salt and black pepper in smaill 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 and cheese; cook on HIGH about 1 minute or until thoroughly heated. Serve immediately or spoon mixture into warmed corn tortillas.

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Nutrition Facts
Calories 245
% Daily Value *
Total Fat 11 g		17 %
Cholesterol 328 mg		109 %
Sodium 732 mg		31 %
Total Carbohydrate 23 g		8 %
	Dietary Fiber 1 g	4 %
Protein 12 g		24 %
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.