A frittata recipe loves leftovers.
This one is a good leftover rice recipe, but you could find three sad green onions, a quarter of a red bell pepper, two asparagus spears, and four shrimp in the refrigerator and still have the makings of a terrific brunch frittata, company worthy.
Cooked on the stove in a skillet, frittata is a little like a crust-less quiche, but much easier. So is frittata the "poor man's quiche"? Only in the way that lobster used to be called the poor man's steak.
For the brunch host: A frittata can be prepared the day before and reheated in the microwave before serving, with no harm to the frittata.
10 large eggs
1/2 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
2 cups cooked rice
1 large tomato, chopped
1 small can (@4 ounces) diced chiles, with liquid
2 tablespoons butter or olive oil
1 medium onion, chopped
1 1/2 cups shredded Cheddar or Monterey Jack cheese
In a medium bowl, beat the eggs and milk. Stir in the salt, pepper, Worcestershire, rice, tomato, and chiles (with their liquid).
Melt the butter or olive oil over medium heat in a large, non-stick skillet. Add the chopped onion and sauté until tender.
Stir the egg mixture and pour it into the skillet. Reduce the heat to medium-low. Cover, and cook until the top is almost set, 10-15 minutes. Turn off the heat.
Sprinkle the top of the frittata evenly with cheese. Replace the cover and let it stand for about 10 minutes. Slice into wedges and serve.
Makes one frittata, 8 servings.
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