How To Prepare
1. Combine first 3 ingredients in a medium bowl, stirring with a whisk.
2. Combine onion and next 6 ingredients in another medium bowl, stirring with a spoon. Add rice; stir gently. Cover and keep warm.
3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add egg white mixture to pan; cook over medium heat 2 minutes. Do not stir until mixture begins to set on bottom. Draw a heat-resistant spatula through egg mixture to form large curds. Do not stir constantly. Egg mixture is done when thickened, but still moist. Remove from heat.
4.Lay out butter lettuce leaves and Spoon scrambled egg evenly over butter lettuce leaves; top evenly with rice mixture, and fold in half. Serve with lime wedges, if desired.
| Servings |
|
- 5 large egg whites
- 1/4 cup finely chopped red onion
- 1/4 cup chopped tomato
- 1/4 cup chopped fresh cilantro
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon ground cumin
- 4 ounces chopped green chilies
- 1 cup hot cooked brown rice
- Cooking spray
- Head of butter lettuce
- 4 lime wedges (optional)
Ingredients
|
|