Yield
Makes 4 servings.


Ingredients

  • 1 tbsp (15 mL) butter
  • 1/2 cup (125 mL) diced carrots
  • 1 large tomato, diced
  • 1 green pepper, sliced
  • 1/2 cup (125 mL) diced mushrooms
  • 6 eggs
  • 4 tbsp (60 mL) 2% milk
  •   Pepper to taste
  • 3 cups (750 mL) cooked USA rice
  •   Fruit to garnish

Directions

  1. In medium skillet, melt butter; add carrot, tomato, green pepper and mushrooms and cook until tender. Reduce heat.
  2. In small bowl, whisk eggs, milk and pepper. Pour over vegetable mixture in pan. Stir until eggs are almost cooked (about 1 to 2 minutes); add cooked rice and mix with fork. Serve.

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