| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | California | Winter | 6 | Servings |
INGREDIENTS
| 1/4 | c | Celery |
| 1/2 | c | Green and/or red bell peppers |
| 1/2 | c | Mushrooms |
| 1/2 | c | Onions |
| 1/2 | c | Shredded carrots |
| 3 | c | Cooked short grain brown rice |
| 1 | sm | Can sliced olives |
| 8 | Eggs or egg substitute to equal 8 eggs; (remove yolks if desired) OR 1 lb. tofu drained and mashed | |
| 1/4 | c | Skim milk |
| 1 | c | Shredded cheddar cheese; up to 2 |
| 1 | tb | Margarine |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| Warm tortillas | ||
| Salsa if desired |
INSTRUCTIONS
DICE Heat large skillet over medium-high heat. Add margarine. When margarine bubbles add vegetables and cook for 5 minutes. In a separate bowl whisk together eggs, milk, salt, pepper. Reduce heat to low-medium and pour eggs over vegetables. Continue stirring and add rice. Heat 2 minutes and then serve immediately or spoon into warmed tortillas. Top with cheese and salsa if desired. Recipe by: Lundberg Family Breakfast Recipes Posted to MC-Recipe Digest V1 #1069 by SuzyWert@aol.com on Jan 31, 1998
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