Brunch Rice

1. Melt margarine in large skillet over medium-high heat until hot. Add carrots, green pepper, and mushrooms; cook 2 minutes.
2. Combine egg whites, eggs, milk, salt, and black pepper in small bowl.
3. Reducei heat to medium and pour egg mixture over vegetables.
4. Continue stirring 1-1/2 to 2 minutes.
5. Add rice and cheese; stir to gently separate grains.
6. Heat 2 minutes.
7. Serve immediately or spoon mixture into warm corn tortillas, if desired.
8. Microwave Oven Instructions: Combine carrots, green pepper, mushrooms, and margarine in 2-1/2-quart microproof baking dish.
9. Cover and cook on HIGH 4 minutes.
10. Combine egg whites, eggs, salt, and black pepper in small mixing bowl; pour over vegetables.
11. Cook on HIGH 4 minutes, stirring with fork after each minute to cut cooked eggs into small pieces.
12. Stiri in rice; cook on HIGH about 1 minute until heated through.
13. Each serving provides: * 212 calories * 11. 4 g. protein * 6. 5 g. fat, * 27 g. carbohydrates * 2. 5 g. dietary fiber * 35. 3 mg. sodium * 79 mg cholesterol NOTE: Optional ingredients are omitted from the nutritional analysis.
14. When ingredient choices appear in a recipe, the first ingredient is used for calculation.
15. Source: "Light, Lean & Low Fat" booklet.