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