| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Onion; finely chopped |
| 1 |
tb |
Butter or margarine |
| 8 |
|
Eggs |
| 1/2 |
c |
Milk |
| 1 |
ts |
Salt |
| 1 |
ts |
Worcestershire sauce |
| 4 |
dr |
Hot sauce (optional) |
| 2 |
c |
Cooked rice |
| 1 |
cn |
(4-oz) chopped green chiles; undrained |
| 1 |
md |
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.
A Message from our Provider:
“Faith without works is empty – and vica versa.”