1/2 c. finely chopped onions
1 tbsp. butter
8 eggs
1/2 c. milk
1 tsp. salt
1 tsp. Worcestershire sauce
4 to 5 drops hot pepper sauce
2 c. cooked rice
1 (4 oz.) can chopped green chilies, undrained
1 med. tomato, chopped
1/2 c. shredded Cheddar cheese

In a 10 inch skillet over medium heat, cook onions in butter until tender. Beat eggs with milk and seasonings. Stir in rice, chilies and tomato. Pour over onions and reduce heat to medium low. Cover and cook until top is almost set, 12 to 15 minutes. Sprinkle with cheese, cover remove from heat, let stand about 10 minutes.