California Short Grain Rice Breakfast Burritos
Cooking Instructions:
- 1/4 c. celery, diced
- 1/2 c. green and/or red bell peppers, diced
- 1/2 c. mushrooms, diced
- 1/2 c. onions, diced
- 1/2 c. shredded carrots
- 3 c. cooked Lundberg Short Grain Brown Rice
- 1 small can sliced olives
- 8 eggs or egg substitute to equal 8 eggs (remove yolks if desired) OR 1 lb. tofu drained and mashed
- 1/4 c. skim milk
- 1-2 c. shredded cheddar cheese
- 1 tbsp. margarine
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- warm tortillas
- salsa if desired
Heat large skillet over medium-high heat. Add margarine. When margarine bubbles add vegetables and cook for 5 minutes. In a separate bowl whisk together eggs, milk, salt, pepper. Reduce heat to low-medium and pour eggs over vegetables. Continue stirring and add rice. Heat 2 minutes and then serve immediately or spoon into warmed tortillas. Top with cheese and salsa if desired. Makes 6 servings.