1-1/2 cups brown rice
1 teaspoon butter or margarine
3/4 cup grated carrot
3/4 cup diced green bell pepper
3/4 cup sliced mushrooms
6 large egg whites
2 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese
Melt butter in a large skillet over medium-high heat until hot. Add grated carrots, diced green bell pepper, and sliced mushrooms; cook for 2 minutes.
Combine egg whites, eggs, milk, salt, and pepper in a small bowl.
Reduce the heat to medium and pour the egg mixture over the vegetables. Continue stirring for 1-1/2 to 2 minutes.
Add the rice and shredded cheddar cheese; stir to mix well. Heat for 2 minutes.
Makes 4 servings.