Ingredients

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

Cooking Instructions

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 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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)