[recipe]Chili-Cheese Rice Frittata

[Guest guest]

This is so good for breakfast or brunch.

Now if it is cool enough in the mornings

where you live you can try this one out

in your ovens, but definitely try it soon.

It is a great way to use up leftover rice.

 

Chili-Cheese Rice Frittata

 

1 medium green bell pepper, julienned

1 medium red onion, chopped

1/2 cup sliced green onions

1 Tbs butter or margarine

1 1/2 cups cooked rice

1 1/2 cups shredded cheddar cheese

1 medium tomato, seeded and chopped

1 can (4 oz) chooped green chilies

5 eggs

1/3 cup milk

1 tsp Worcestershire sauce [veg]

1/2 tsp salt

1/4 tsp hot pepper sauce

Picante or salsa

 

In a 10 inch ovenproof skillet, saute the

green pepper and onions in butter.

Remove from heat; stir in rice, cheese,

tomato and chilies. In a bowl, combine eggs,

milk, Worcestershire sauce, salt and hot pepper

sauce. Stir into the rice mixture.

Bake uncovered at 350 degrees for 20 to 25 minutes

or until knife inserted near the center comes out clean.

Cut into wedges; serve with picante sauce or salsa.

Yield: 4 to 6 servings