California short grain rice breakfast burritos

Yield: 6 Servings

Measure Ingredient
¼ cup Celery
½ cup Green and/or red bell peppers
½ cup Mushrooms
½ cup Onions
½ cup Shredded carrots
3 cups Cooked short grain brown rice
1 small Can sliced olives
8 \N Eggs or egg substitute to equal 8 eggs; (remove yolks if desired) OR 1 lb. tofu drained and mashed
¼ cup Skim milk
1 cup Shredded cheddar cheese; up to 2
1 tablespoon Margarine
¼ teaspoon Salt
¼ teaspoon Black pepper
\N \N Warm tortillas
\N \N Salsa if desired

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@... on Jan 31, 1998

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