Green chiles and rice frittata
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion; finely chopped |
| 1 | tablespoon | Butter or margarine |
| 8 | Eggs | |
| ½ | cup | Milk |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Worcestershire sauce |
| 4 | drops | Hot sauce (optional) |
| 2 | cups | Cooked rice |
| 1 | can | (4-oz) chopped green chiles; undrained |
| 1 | medium | Tomato; chopped |
| ½ | cup | Shredded cheddar cheese |
Directions
In 10-inch skillet over medium-high heat, cook onions in butter until tender. Beat eggs with milk & seasonings. Stir in rice, chiles & tomato.
Pour into skillet. Reduce heat to medium-low. Cover & cook until top is almost set (12-15 minutes). Sprinkle with cheese. Cover, remove from heat, and let stand 10 minutes. Yields 4 generous servings. (Excellent brunch idea.)
MRS. ANGELA EASON WALDRIP
MORO, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .