| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetable | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Onion, finely chopped |
| 1 | T | Butter or margarine |
| 8 | Eggs | |
| 1/2 | c | Milk |
| 1 | t | Salt |
| 1 | t | Worcestershire sauce |
| 4 | Hot sauce, optional | |
| 2 | c | Cooked rice |
| 1 | 4-oz chopped green chiles | |
| undrained | ||
| 1 | Tomato, chopped | |
| 1/2 | c | Shredded cheddar cheese |
INSTRUCTIONS
In 10-inch skillet over medium-high heat, cook onions in butter until tender. Beat eggs with milk & seasonings. Stir in rice, chiles & tomato. Pour into skillet. Reduce heat to medium-low. Cover & cook until top is almost set (12-15 minutes). Sprinkle with cheese. Cover, remove from heat, and let stand 10 minutes. Yields 4 generous servings. (Excellent brunch idea.) MRS. ANGELA EASON WALDRIP MORO, AR From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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