Chili Cheese Rice Frittata
Transform your breakfast or brunch game with this bold and flavorful Chili Cheese Rice Frittata! Perfectly blending fluffy eggs, hearty cooked rice, and a dynamic duo of cheddar and pepper jack cheeses, this dish is elevated by smoky paprika, vibrant red bell peppers, and a zesty kick from diced green chilies. Packed with protein and satisfying textures, it’s an easy oven-baked recipe that comes together in just 35 minutes. Ideal for meal prep or entertaining, this frittata is as versatile as it is delicious—serve it warm with fresh cilantro for a pop of freshness. Whether you're searching for a crowd-pleasing brunch idea or a quick weeknight dinner, this Southwest-inspired frittata is sure to impress.
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Recipe Information
Ingredients
- 2 cups cooked rice
- 6 eggs
- 0.25 cups milk
- 1 cups shredded cheddar cheese
- 0.5 cups shredded pepper jack cheese
- 1 4-ounce can hot green chilies (diced, canned)
- 0.5 cups red bell pepper
- 3 stalks green onions
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a medium skillet, heat olive oil over medium heat. Add the diced red bell pepper and cook for 3-4 minutes until it begins to soften.
Add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.
Stir in the hot green chilies and remove from heat. Set aside.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and smoked paprika until well combined.
Stir in the cooked rice, shredded cheddar cheese, shredded pepper jack cheese, the sautéed vegetable mixture, and chopped green onions.
Lightly grease or spray an oven-safe skillet or baking dish with cooking spray.
Pour the frittata mixture into the prepared dish and spread it evenly.
Bake in the preheated oven for 20-25 minutes, or until the center is set and the top is lightly browned.
Remove the frittata from the oven and let it cool for 5 minutes before slicing.
Garnish with fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1303 mg | 434% | |
| Sodium | 3184 mg | 138% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 11.4 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 1558 mg | 120% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1102 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
