1/2 cup sliced celery
1/2 cup diced green pepper
1/2 cup sliced fresh or canned mushrooms
1 tablespoon butter or margarine
6 large eggs, beaten
1/2 cup milk (made with nonfat dry milk)
1 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooked brown rice
1 cup (4 ounces) shredded Cheddar or American cheese
Cook celery, pepper and mushrooms in butter in large skillet over medium-high heat 2 minutes.
Combine 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 gently separate grains. Heat 2 minutes.
Makes 6 servings.