Brunch rice

1 ts 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 ts Salt
    1/4 ts Ground pepper
      3 c  Cooked brown rice
    1/2 c  Shredded Cheddar cheese
           Corn tortillas (optional)
           -- warmed
 
  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.
  
  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.
  
  Source: "Light, Lean & Low Fat" booklet
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias