Chili-Cheese Rice Frittata |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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You don't need to fuss with a crust when you fix this hearty breakfast bake that makes the most of leftover rice. It's pretty, tasty and always get raves, writes Betty Archibald of Boise, Idaho. Ingredients:
1 medium green pepper, julienned |
1 medium red onion, chopped |
1/2 cup sliced green onions |
1 tablespoon butter |
1-1/2 cups cooked rice |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1 medium tomato, seeded and chopped |
1 can (4 ounces) chopped green chilies |
5 eggs |
1/3 cup milk |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon hot pepper sauce |
picante sauce or salsa |
Directions:
1. In a 10-in. ovenproof skillet, saute the green pepper and onions in butter. Remove from the heat; stir in the rice, cheese, tomato and chilies. in a bowl, combine the eggs, milk, Worcestershire sauce, salt and hot pepper sauce. Stir into the rice mixture.
2. Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Cut into wedges; serve with picante sauce or salsa. Yield: 4-6 servings.
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