California Short Grain Rice Breakfast Burritos Recipe
Servings: 6
Ingredients
- 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
Directions
- Heat large skillet over medium-high heat. Add in margarine. When margarine bubbles add in vegetables and cook for 5 min. In a separate bowl whisk together Large eggs, lowfat milk, salt, pepper. Reduce heat to low-medium and pour Large eggs over vegetables. Continue stirring and add in rice. Heat 2 min and then serve immediately or possibly spoon into warmed tortillas. Top with cheese and salsa if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 6 servings | |
| Calories 900 | |
| Calories from Fat 740 | 82% |
| Total Fat 82.45g | 103% |
| Saturated Fat 15.77g | 63% |
| Trans Fat 0.35g | |
| Cholesterol 298mg | 99% |
| Sodium 345mg | 14% |
| Potassium 228mg | 7% |
| Total Carbs 25.91g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.28g | 2% |
| Protein 15.86g | 25% |
