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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.
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    4-6 servings


  • 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 shredded cheddar cheese
  • 1 medium tomato, seeded and chopped
  • 1 can (4 ounces) chopped green chilies
  • 5 large eggs
  • 1/3 cup whole 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 in the center comes out clean. Cut into wedges; serve with picante sauce or salsa.

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Average Rating:
  • rjbeery75
    Mar 11, 2018

    Very good! Also used brown rice and it did stick to the cast iron skillet. Small price to pay...

  • bethnegrey
    Oct 29, 2017

    I definitely liked this -- the only thing that disappointed me was that it stuck some to the cast iron skillet. Kind of wishing I could've baked it in a pie plate but the only one I have is 9". Still good!

  • bell5429
    May 20, 2015

    I thought this was real good. I used brown rice and left out the tomatoes. My husband dose not like tomatoes. I would have left them in.

  • juicyfruit007
    Sep 10, 2011

    I like this ok, but my family didn't. My husband said that I have made better egg dishes. I think the canned green chilies may be what he he didn't like about it.