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Chili-Cheese Rice Frittata

 Chili-Cheese Rice Frittata
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.
4-6 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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.
  • 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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Chili-Cheese Rice Frittata (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.