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Thursday, October 24, 2013

Scrambled Egg Special

This recipe comes from a magazine clipping and I guess it must have been in my box about 15 years or more.   A friend passed on the recipe because she thought I might like it.  I don't know the name of the magazine but there is a name attached to the recipe.  It says "from the kitchen of Violeta Rodriguez." I have looked at this recipe over the years and always thought it would make a nice supper dish but never made it until now.
From the kitchen of Violeta Rodriquez.
I used instant brown rice as it was quick to make and I could easily make just what I needed.  As I was making the recipe I decided to cut the salt by half as 2 teaspoons (for the full recipe) seemed a lot for the amount of ingredients.  I'm glad I did as it was certainly salty enough with half the amount.  It's impossible to remove too much salt after a dish is cooked but easy enough to sprinkle on a little salt if it isn't seasoned to one's liking.  I also added a couple of shakes of black pepper to the mixture and sprinkled the top with some of the cheddar cheese.

Because there are only the two of us at home I made half the recipe and it made two good servings--just enough for supper. I used a deep dish and had to increase the baking time to about 45 minutes.  It would cook faster in a shallow dish.

Brown Rice
Scrambled Egg Special
1 cup cooked rice
½ cup bell pepper, chopped
½ cup onion, chopped
1 cup ricotta cheese*
¾ cup cheddar cheese, grated
1 teaspoon salt
6 eggs, beaten as for scrambled eggs

Mix all ingredients together.  Place in greased casserole dish.  Bake at 350 degrees for 30-40 minutes.  Makes 4-6 servings.

*Cottage cheese could be substituted for the ricotta.

Sprinkled with cheese and ready for the oven.

Baked nice and golden.
I served the "Scrambled Egg Special" with baked beans, garden salad and whole wheat garlic toast.  It made for a tasty meal which we will have again as we both enjoyed it very much.

Where's my fork!?

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