California short grain rice breakfast burritos
6 Servings
Ingredients
| Quantity | 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 | 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 |
| Warm tortillas | ||
| Salsa if desired | ||
Directions
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