Rice Frittata Recipe

Easy Egg Brunch Recipe

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 recipe 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.

Sprinkle the top evenly with cheese. Replace the cover and let the frittata stand for about 10 minutes. Slice into wedges and serve.

Makes one frittata, 8 servings.

More brunch recipes like the Rice Frittata recipe

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