California Short Grain Rice Breakfast Burritos
| 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 | 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 | T | Margarine |
| 1/4 | t | Salt |
| 1/4 | t | Black pepper |
| Warm tortillas | ||
| Salsa if desired |
INSTRUCTIONS
1998 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 1202
Calories From Fat: 541
Total Fat: 60.8g
Cholesterol: 404mg
Sodium: 1149.4mg
Potassium: 832.9mg
Carbohydrates: 112.6g
Fiber: 9.5g
Sugar: 7.4g
Protein: 58.7g