Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup sliced celery
- 1/2 cup diced green pepper
- 1/2 cup sliced fresh mushrooms
- 1 tablespoon butter or margarine
- 6 eggs, beaten
- 1/4 cup 2% lowfat milk
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups cooked rice
- =
Directions
Cook celery, green pepper and mushrooms in butter in large skillet over medium-high heat.
Combine eggs, milk, salt and black pepper in small mixing bowl. Reduce heat to medium and pour egg mixture over vegetables.
Continue stirring until eggs are almost cooked, about 1 to 2 minutes. Add rice and stir to gently separate grains; heat thoroughly.
Microwave Instructions: Heat margarine in 2- to 3-quart microproof baking dish. Add carrots, green pepper and mushrooms; cover and cook on HIGH 4 minutes. Combine egg whites, eggs, milk, salt and black pepper in smaill bowl; pour over vegetables. Cook on HIGH 4 minutes, stirring with fork after each minute to cut cooked eggs into small pieces. Stir in rice and cheese; cook on HIGH about 1 minute or until thoroughly heated. Serve immediately or spoon mixture into warmed corn tortillas.