AuthorRetroRuth
From the American Egg Board, 1977
½ cup finely chopped onions
1 tbsp butter
8 eggs
½ cup milk
1 tsp salt
1 tsp Worcestershire sauce
4 drops hot sauce
2 cups cooked rice
1 can (4 oz) chopped green chilies, undrained
1
In 10-inch skillet over medium-high heat cook onions in butter until tender. Beat eggs with milk and seasonings. Stir in rice, chilies, and tomato. Pour in pan. Reduce heat to medium-low. Cover; cook until top is almost set, 12 to 15 minutes. Sprinkle with cheese. Cover, remove from heat, let stand about 10 minutes.
Ingredients
½ cup finely chopped onions
1 tbsp butter
8 eggs
½ cup milk
1 tsp salt
1 tsp Worcestershire sauce
4 drops hot sauce
2 cups cooked rice
1 can (4 oz) chopped green chilies, undrained
Directions
1
In 10-inch skillet over medium-high heat cook onions in butter until tender. Beat eggs with milk and seasonings. Stir in rice, chilies, and tomato. Pour in pan. Reduce heat to medium-low. Cover; cook until top is almost set, 12 to 15 minutes. Sprinkle with cheese. Cover, remove from heat, let stand about 10 minutes.