Creole Fritatta

1 C cooked long grain white rice
6 eggs
1/4 C milk
1 T Basil
1/2 tsp salt
1/2 tsp hot pepper sauce
1 T oil
1/2 C leeks, chopped
1/2 C orange bell pepper, chopped
1 clove Garlic, minced
1 medium tomato, chopped
2 oz Mozzarella cheese, shredded

In a large skillet heat oil until hot. Add onion, bell pepper and garlic. Cook for 3 minutes, add rice and tomatoes, mix well.

In a medium bowl combine eggs, milk, basil, salt and hot pepper sauce. Wisk until fluffy. Add in cooked rice and fold in.

Pour egg mixture into pie unbaked shell. Bake at 375 for 25 min or until fritatta is set the middle.

Sprinkle frittata with cheese and serve with caprese salad