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Chili-Cheese Rice Frittata

Name: Chili-Cheese Rice Frittata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6 servings.
Cuisine: North America, Mexican
Ingredients: 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

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 20 min.

Makes

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.

Chili-Cheese Rice Frittata Recipe photo by Taste of Home

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Ingredients

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

Directions

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.

Chili-Cheese Rice Frittata

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Makes

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