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, .

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