California Short Grain Rice Breakfast Burritos Recipe

• 1/4 c. Celery
• 1/2 c. Green and/or possibly red bell peppers
• 1/2 c. Mushrooms
• 1/2 c. Onions
• 1/2 c. Shredded carrots
• 3 c. Cooked short grain brown rice
• 1 sm Can sliced olives
• 8 x Large eggs or possibly egg substitute to equal 8 Large eggs, (remove yolks if you like) Or possibly 1 pound tofu liquid removed and mashed
• 1/4 c. Skim lowfat milk
• 1 c. Shredded cheddar cheese, up to 2
• 1 Tbsp. Margarine
• 1/4 tsp Salt
• 1/4 tsp Black pepper Hot tortillas Salsa if you like

1. Heat large skillet over medium-high heat.
2. Add in margarine.
3. When margarine bubbles add in vegetables and cook for 5 min.
4. In a separate bowl whisk together Large eggs, lowfat milk, salt, pepper.
5. Reduce heat to low-medium and pour Large eggs over vegetables.
6. Continue stirring and add in rice.
7. Heat 2 min and then serve immediately or possibly spoon into warmed tortillas.
8. Top with cheese and salsa if you like.

celery, green andor, mushrooms, onions, carrots, brown rice, olives, eggs, milk, cheddar cheese, margarine, salt, black pepper

Taken from cookeatshare.com/recipes/california-short-grain-rice-breakfast-burritos-98045 (may not work)