Chili-Cheese Rice Frittata

1 medium green bell pepper, julienned
1 medium red onion, chopped
1/2 cup sliced green onions
1 Tbsp butter or margarine
1 1/2 cups cooked rice
1 1/2 cups shredded cheddar cheese
1 medium tomato, seeded and chopped
1 can (4 oz) chopped green chilies
5 eggs
1/3 cup milk
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp hot pepper sauce
Picante or salsa

In a 10 inch ovenproof skillet, saute the green pepper and onions in
butter. Remove from heat; stir in rice, cheese, tomato and chilies. In a
bowl, combine eggs, milk, Worcestershire sauce, salt and hot pepper sauce.
Stir into the rice mixture. Bake uncovered at 350 F for 20 to 25 minutes or
until knife inserted near the center comes out clean. Cut into wedges; serve
with picante sauce or salsa.

Yield: 4 to 6 servings

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