Cheese & Rice Frittata

(4 servings)

  • 4 large eggs
  • 1/2 cup cooked rice
  • 1/2 cup grated Cheddar cheese (or most any cheese will do)
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • pepper - to taste
  • 1 Tablespoon butter or margarine
Preheat broiler.

Beat the eggs with the spices until frothy. Add the rice and half of the cheese and stir until well combined.

Over medium heat, melt the butter or margarine in a 10-inch oven-safe skillet. Pour in the egg mixture. Use a spatula to loosen the sides and distribute uncooked egg to the sides and bottom of the skillet.

When egg is nearly set (after about 3 minutes), sprinkle remaining cheese on top and transfer skillet to the broiler. Cook about 2 minutes until the top is lightly browned.

Let set for 5 minutes before serving. Cut into wedges and serve.

Save your leftover rice! This is great topped with a little salsa. For an Italian twist, use Mozzarella cheese, replace chili powder with an Italian herb blend and top each serving with a Tablespoon of pasta sauce.

Mr Breakfast would like to thank Bennett for this recipe.

Recipe number 2537. Submitted 4/7/2009.