Chili Cheese Rice Frittata Recipes

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CHILI-CHEESE RICE FRITTATA



Chili-Cheese Rice Frittata image

You don't need to fuss with a crust when you fix this hearty breakfast bake that makes the most of leftover rice. "It's pretty, tasty and always get raves," writes Betty Archibald of Boise, Idaho.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4-6 servings.

Number Of Ingredients 14

1 medium green pepper, julienned
1 medium red onion, chopped
1/2 cup sliced green onions
1 tablespoon butter
1-1/2 cups cooked rice
1-1/2 cups shredded cheddar cheese
1 medium tomato, seeded and chopped
1 can (4 ounces) chopped green chilies
5 large eggs
1/3 cup whole milk
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
Picante sauce or salsa

Steps:

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

Nutrition Facts :

CHILI-CHEESE RICE BAKE



Chili-Cheese Rice Bake image

Rich and satisfying, this easy side from Cathlene Willis of Rigby, Idaho is sheer comfort. "On occasion, I top it with canned onions or crumbled potato chips before baking," she notes.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup uncooked instant rice
1/2 cup chopped onion
1 tablespoon butter
1/2 cup sour cream
1/4 cup canned chopped green chilies
2 tablespoons cream-style cottage cheese
2 tablespoons ricotta cheese
1/8 teaspoon salt
Dash pepper
1/2 cup shredded sharp cheddar cheese
1 teaspoon minced fresh parsley

Steps:

  • Preheat oven to 375°. Cook rice according to package directions., Meanwhile, in a large skillet, saute onion in butter until tender. Remove from heat; stir in sour cream, chilies, cottage cheese, ricotta cheese, salt, pepper and rice., Transfer rice mixture to a 2-cup baking dish coated with cooking spray. Sprinkle with cheddar cheese. Bake 15-20 minutes or until cheese is melted. Sprinkle with parsley.

Nutrition Facts : Calories 373 calories, Fat 20g fat (13g saturated fat), Cholesterol 72mg cholesterol, Sodium 538mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 1g fiber), Protein 15g protein.

CHEESY GREEN CHILI FRITTATA



Cheesy Green Chili Frittata image

Perfect for a Sunday brunch but wonderful any ol' time. Cook's Notes: This recipe can be easily doubled. It is plenty as is if there are side dishes to accompany it but may not be enough for more than 3 or 4 eaters if it is the only dish. Also, feel free to garnish with yummy things like sour cream, pico de gallo, salsa, avocado slices, etc.

Provided by RedhairMac

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

5 eggs, beaten
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
1 pinch pepper
1 (7 ounce) can diced green chilies, drained
8 ounces small curd cottage cheese
1/2 cup shredded cheddar cheese
2 tablespoons melted butter (do not use margarine)
1 small roma tomato (to garnish) (optional)
1 -2 fresh basil leaf, chopped to garnish (optional)

Steps:

  • Preheat oven to 400 degrees.
  • Grease an 8"x12" baking dish (I use an oval dish). (Can use 9"x13" pan but frittata will not be as thick).
  • In a large bowl, beat eggs with a fork; then add flour, baking powder, salt & pepper and mix until well combined.
  • Stir in the green chills, cottage cheese, cheddar cheese and butter.
  • Pour mixture into prepared baking dish. Garnish with tomato slices (I use 3) and chopped basil leaves.
  • Bake uncovered for 15 minutes at 400 degrees. Reduce heat to 325 degrees and continue baking for about 35 minutes or until well set.
  • Serve and enjoy!

Nutrition Facts : Calories 291.9, Fat 18.9, SaturatedFat 9.6, Cholesterol 272.2, Sodium 1103.6, Carbohydrate 11.2, Fiber 0.9, Sugar 3.4, Protein 19

GREEN CHILE FRITTATA



Green Chile Frittata image

This rich recipe is great for either a brunch or breakfast. You can make this a day ahead if you want to serve it for an early morning breakfast. Just reheat in the microwave. You may use any combination of cheese in this recipe, even non-fat.

Provided by Melanie

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h10m

Yield 10

Number Of Ingredients 8

10 eggs, beaten
½ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 (7 ounce) can diced green chile peppers, drained
1 (16 ounce) container low-fat cottage cheese
1 cup shredded Cheddar cheese
¼ cup melted butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green chile peppers, cottage cheese, Cheddar cheese, and melted butter. Pour into the prepared baking dish.
  • Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.

Nutrition Facts : Calories 225.1 calories, Carbohydrate 8 g, Cholesterol 213.7 mg, Fat 14.3 g, Fiber 0.4 g, Protein 16.1 g, SaturatedFat 7.4 g, Sodium 620.7 mg, Sugar 1.2 g

CHEESY RICE AND ZUCCHINI FRITTATA



Cheesy Rice and Zucchini Frittata image

To me, frittatas are a perfect taste and texture combination. They're practically up there with all the other great comfort food, but with a tiny bit less guilt. This dish is relatively simple to whip up and a very satisfying addition to a brunch, luncheon, or dinner menu.

Provided by Christine Bauer

Time 55m

Yield 6

Number Of Ingredients 11

cooking spray
5 small zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices
2 cups cooked basmati rice
¾ cup shredded Havarti cheese
¼ cup shredded Parmesan cheese
1 cup milk
4 large eggs, separated, divided
2 teaspoons Sriracha sauce
1 teaspoon salt
½ teaspoon black pepper
¼ cup panko bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a shallow 2-quart baking dish with cooking spray.
  • Combine zucchini, cooked rice, Havarti, and Parmesan in a large bowl. Blend milk, egg yolks, Sriracha, salt, and pepper in a smaller bowl, then pour over the rice mixture and mix to combine.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Fold into the egg yolk-rice mixture. Pour into the prepared baking dish.
  • Bake in the preheated oven for 25 minutes. Sprinkle panko across the top and continue to bake until browned and set, about 10 more minutes.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 23.8 g, Cholesterol 147.3 mg, Fat 11.1 g, Fiber 1.4 g, Protein 12.9 g, SaturatedFat 5.8 g, Sodium 736.6 mg, Sugar 3.9 g

GREEN CHILI FRITTATA



Green Chili Frittata image

This makes a nice luncheon dish or for any light meal. I have also cut it into smaller squares and served it an an hous d'oeuvre.

Provided by CaliforniaJan

Categories     Breakfast

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 8

1/2 cup flour
1 teaspoon baking powder
10 eggs, lightly beaten
1/4 lb butter, melted and slightly cooled
2 cups small curd cottage cheese
1 lb monterey jack cheese, grated
3 (4 ounce) cans diced green chilies
salt, to taste

Steps:

  • Preheat oven to 350 degrees. butter a 9 by 13-inch shallow baking dish. Mix flour and baking powder. Add eggs and butter, blending well. Blend in remaining ingredients. Put mixture in the prepared baking dish and bake for 35 to 45 minutes, or until set. Cut into squares and serve hot.

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