Tuesday, March 3, 2009

Brown Rice Breakfast Burritos

INGREDIENTS

* 1/4 cup diced celery
* 1/4 cup green bell peppers, diced
* 1/4 cup red bell peppers, diced
* 1/2 cup scallions, trimmed and chopped
* 1/2 cup peeled, shredded carrots
* 3 cups cooked brown rice
* 10 egg whites + 2 egg yolks
* 1/4 cup rice or almond milk
* Cooking spray
* Sea salt and fresh ground black pepper
* Warm brown rice tortillas
* Salsa

METHOD
Coat large skillet with cooking spray. Over medium heat sauté vegetables for several minutes. Meanwhile in separate bowl whisk eggs, milk, salt and pepper. Reduce heat to medium low and pour eggs over vegetables. Add cooked rice and stir constantly until eggs set, about 3 minutes. Spoon into warm brown rice tortillas or eat as scrambled eggs. Top with salsa.

Vegetarian option:
Omit eggs and substitute one pound medium tofu, drained and mashed.

Makes 2-3 servings

NUTRIENTS PER SERVING
Calories: 101
Fat: 12 g
Carbs: 8 g
Protein: 14 g
Cholesterol: 1 mg

No comments:


**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.