| 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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