Taste of Home
Chili-Cheese Rice Frittata
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 4-6 servings.
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.
Ingredients
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1 medium green pepper, julienned
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1 medium red onion, chopped
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1/2 cup sliced green onions
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1 tablespoon butter
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1-1/2 cups cooked rice
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1-1/2 cups shredded cheddar cheese
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1 medium tomato, seeded and chopped
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1 can (4 ounces) chopped green chiles
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5 large eggs
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1/3 cup whole milk
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1 teaspoon Worcestershire sauce
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1/2 teaspoon salt
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1/4 teaspoon hot pepper sauce
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Picante sauce or salsa
Directions
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1.
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 chiles. in a bowl, combine the eggs, milk, Worcestershire sauce, salt and hot pepper sauce. Stir into the rice mixture.
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2.
Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Cut into wedges; serve with picante sauce or salsa.
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