Frittata In A Rice Cooker Recipes

Steps:

• Coat the inner pot with nonstick cooking spray.
• In a medium bowl, mix together the spinach, mushrooms and onions.
• Add the eggs, oregano, thyme, salt, pepper and cheese.
• Mix well until all ingredients are combined.
• Spoon the frittata into the inner pot. Close the lid and press the White Rice button and cook for 12-14 minutes.
• When done, the eggs should be firm on the bottom and almost set on the top. Use a plastic spatula to slice the frittata into wedges and serve.

Steps:

• My rice cooker is a 3 cup model, which worked perfectly. A larger cooker may require some adjustments, and of course would be useful if making multiple servings.
• 1. Put the butter and white and light green part of green onion into the rice cooker bowl and turn it on.
• 2. While the butter melts, make sure your roasted vegetables are in small pieces. I used leftovers, a mix of cherry tomatoes, red bell pepper, radishes, asparagus, and beet. They had been seasoned with salt, pepper, garlic and lemon.
• 3. Pour the veggies into the rice bowl and pat into an even layer.
• 4. While the veggies warm up, beat the eggs together with the salt, pepper and water.
• 5. Stir in the green part of the green onion, thyme and shredded cheese. Pour it over the veggies.
• 6. Mine was set to the white rice setting. I came back in, oh, 15 minutes or so and found it had switched to the warm setting. Remove from rice cooker bowl - it should slide out readily - and serve.