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
• Salsa

METHOD
Coat 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 SERVING
Calories: 101
Fat: 12 g
Carbs: 8 g
Protein: 14 g
Cholesterol: 1 mg
www.eatcleandiet.com