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.|
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.
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.|
|Where's my fork!?|