Crawfish Frittata

2 tbs butter or margarine
1/2 cup chopped onions
3 cups cooked rice
2 cups (8 oz) crawfish tails
1 cup (4 oz) grated Swiss cheese
1 can (4 oz) diced green chiles, undrained
1/4 cup diced pimientos
6 eggs, slightly beaten
1-1/2 cups half-and-half (cream and milk)
1 tsp salt
1/8 tsp Tabasco
Pepper sauce

Melt butter in medium skillet. Add onions and cook until tender crisp. Mix onions with rice, crawfish, 1/2 cup cheese, chiles, and pimientos. Combine eggs, half-and-half, salt, and Tabasco. Stir into rice mixture. Turn into a buttered shallow 2 quart casserole. Top with remaining cheese. Bake at 350F for 40 to 45 minutes, or until set.

Makes 6 to 8 servings.

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Cajun Country -- New Iberia, Louisiana