Frittata
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sliced green onions |
| 1 | tablespoon | Butter or margarine |
| 6 | Eggs; beaten | |
| ½ | cup | Milk |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Hot pepper sauce |
| 2 | cups | Cooked rice |
| 1 | medium | Tomato; chopped |
| 1 | can | Chopped green chilies (4 oz) |
| 4 | ounces | Shredded Cheddar cheese |
Directions
Cook onions in butter until tender in 10-inch skillet over medium-high heat. Beat eggs with milk, salt, and pepper sauce. Stir in rice, tomato, and chilies. Pour into skillet. Reduce heat to medium-low.
Cover; cook until top is almost set, 12 to 15 minutes. Sprinkle with cheese. Cover, remove from heat, and let stand about 10 minutes.
Conventional Oven: Combine eggs, milk, salt, and pepper sauce in large bowl; whisk to blend. Stir in rice, tomato, cheese, chilies, and onions. Pour into greased 10-inch baking dish. Bake at 375 degrees 30 minutes or until knife inserted in center comes out clean.
Source: Rice the Timely Ingredient Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias