Corn tortillas (optional) -warmed Melt margarine in large skillet over medium-high heat until hot. Add carrots, green pepper, and mushrooms; cook 2 minutes. Combine egg whites, eggs, milk, salt, and black pepper in small bowl. Reduce heat to medium and pour egg mixture over vegetables. Continue stirring 1-1/2 to 2 minutes. Add rice and cheese; stir to gently separate grains. Heat 2 minutes. Serve immediately or spoon mixture into warm corn tortillas, if desired. Microwave Oven Instructions: Combine carrots, green pepper, mushrooms, and margarine in 2-1/2-quart microproof baking dish. Cover and cook on HIGH 4 minutes. Combine egg whites, eggs, salt, and black pepper in small mixing bowl; pour over vegetables. Cook on HIGH 4 minutes, stirring with fork after each minute to cut cooked eggs into small pieces. Stir in rice; cook on HIGH about 1 minute until heated through. Each serving provides: 212 calories 11.4 g. protein 6.5 g. fat, 27 g. carbohydrates 2.5 g. dietary fiber 35.3 mg. sodium * 79 mg cholesterol NOTE: Optional ingredients are omitted from the nutritional analysis. When ingredient choices appear in a recipe, the first ingredient is used for calculation.