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