Brunch Rice

1 tsp. margarine
¾ cup shredded carrots
¾ cup diced green pepper
¾ cup sliced fresh mushrooms
6 egg whites, beaten
2 eggs, beaten
½ cup milk
½ tsp. salt
3 cups cooked brown rice
½ cup shredded Cheddar cheese
6 corn tortillas, warmed

Heat margarine, in large skillet over medium high heat until hot. Add carrots,
green pepper, and mushrooms; cook 2 minutes. Combine egg whites,
eggs, milk and salt in small bowl. Reduce heat to medium and pour egg
mixture over vegetables. Continue stirring 1½ to 2 minutes. Add rice and
cheese; stir gently to separate grains. Heat 2 minutes.

Serve immediately or spoon mixture into warmed corn tortilla.

Makes 6 servings