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Cooked by: Chef / Health: Low Fat / Last Modified: 3/24/2004 / Base: Low fat / Number of Servings: 6 |
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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 1-1/2 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 2-1/2-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.
| Ingredients:
1 Teaspoon(s) Margarine
3/4 Cup(s) Shredded carrots
3/4 Cup(s) Diced green pepper
3/4 Cup(s) Sliced fresh mushrooms
6 Egg whites; beaten
2 Eggs; beaten
1/2 Cup(s) Corn tortillas (optional)
1/2 Teaspoon(s) Crushed peanuts
1/4 Teaspoon(s) Ground pepper
3 Cup(s) Cooked brown rice
Comments: 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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