Happy Sunday everyone! Or in my case happy snow-day! We woke up to 3" of the white stuff and we were running late for church this morning. Running late and bad roads are not a good combination! Needless to say, we were late as usual. I hope we get brownie points in heaven for trying! :)
Okay, today's recipe is a breakfast recipe. It is a little different than most frittatas I have had. They have usually used pasta and veggies. But I really liked the rice in this. So here goes!
Chili-Cheese Rice Frittata
10" dutch oven
1 medium green pepper, julienned (I chopped mine)
1 medium red onion, chopped
1/2 cup sliced green onion
1 Tbs. butter or margarine
1 1/2 cups cooked rice
1 1/2 cups shredded cheddar cheese
1 medium tomato, chopped
1 4 oz. can chopped green chilies
1/3 cups milk
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. hot pepper sauce
In your dutch oven, saute the onions and peppers in butter. I used 12 coals for this. 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. I used 8 coals on the bottom and 12 on top. Halfway through cooking I moved 3 coals from the bottom to the top so the bottom wouldn't burn. Serves 4-6.
The Finished Product
What I Learned
When cooking any dish that has a large number of eggs in it, it is a good idea to move a few of the coals from the bottom to the top part way through cooking. It keeps the bottom from burning. The last breakfast I did burned on the bottom. Live and learn!
I really liked this. I liked the onions and the fresh tomatoes the most. The rice was nice and gave it some substance. My kids on the other hand, did not like it at all. The peppers and onions pushed the limit of their "barf-o-meter". Not one of them would touch it. Oh well, their loss is my gain--I get the leftovers! I'll give this one a B+.