BROWN RICE BREAKFAST BURRITOS
Who would think that rice could be part of your breakfast? In truth it is a wonderful addition to this version of burritos. Use any leftovers for lunch in your cooler.
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 skim milk
Cooking spray
Sea salt and fresh ground black pepper
Warm tortillas (whole wheat or multi grain pref.)
Salsa
METHODCoat 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 low-fat tortillas or eat as scrambled eggs. Top with salsa.
Vegetarian option:Omit eggs and substitute one pound medium tofu, drained and mashed.
Tortilla options:Many tortillas are quite fatty but there are brown rice options that are suitable for Clean-Eating purposes (and gluten-free diets, too!).
YIELD Makes 2-3 servings
NUTRIENTS PER SERVINGCalories: 101 Fat: 12 g Carbs: 8 gProtein: 14 g Cholesterol: 1 mg