|Shredded carrots||3⁄4 Cup (12 tbs)|
|Diced green bell pepper||3⁄4 Cup (12 tbs)|
|Sliced fresh mushrooms||3 Ounce (About 3/4 Cup)|
|Egg whites||6 , beaten|
|Eggs||2 , beaten|
|Skim milk||1⁄2 Cup (8 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Cooked brown rice||3 Cup (48 tbs)|
|Shredded cheddar cheese||2 Ounce (About 1/2 Cup)|
|Corn tortillas||6 , warmed|
Heat margarine in large skillet over medium-high heat until hot.
Add carrots, green pepper, and mushrooms; cook and stir 2 minutes.
Combine egg whites, eggs, milk, salt, and black pepper in small bowl.
Reduce heat to medium and pour egg mixture over vegetables.
Continue stirring 1 1/2 to 2 minutes.
Add rice and cheese; stir to gendy separate grains.
Heat 2 minutes