- 1/2 cup celery, sliced
- 1/2 cup green pepper, diced
- 1/2 cup fresh mushrooms, sliced
- 1 tablespoon butter
- 6 eggs, beaten
- 1/4 cup (2% low-fat) milk
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups cooked rice
Cook celery, green pepper and mushrooms in butter in large skillet over medium-high heat.
Combine eggs, milk, salt and black pepper in small mixing bowl. Reduce heat to medium and pour egg mixture over vegetables. Continue stirring until eggs are almost cooked, about 1 to 2 minutes. Add rice and stir to gently separate grains; heat thoroughly.