Frittata In A Rice Cooker Food

RICE-COOKER FRITTATA

Steps:

• Heat a frying pan with 1 tablespoon olive oil, and add the garlic, kale, and onion. Cook until fragrant, about 5 minutes. Set aside.
• Grease the rice cooker with the other tablespoon of olive oil. Whisk together the eggs, salt, pepper, feta, and cooked vegetables. Pour the mixture into the rice cooker. Cook for one cycle.

RICE COOKER FRITTATA

Steps:

• Spray the inside of the rice cooker with nonstick cooking spray.
• In a medium bowl, scramble the eggs.
• Fold in the vegetables (and meat if you include it).
• Salt and pepper according to taste.
• Pour the mixture into the rice cooker.
• Sprinkle the cheese evenly on top.
• Put the lid on the rice cooker and press the "cook" button.
• Cook the frittata for approximately 15 minutes or until the eggs are set.
• When it's done, carefully remove the frittata with a plastic spatula and put it on a plate.
• Cut it into slices and serve with toast and fruit.

A FRITTATA RECIPE FOR THE RICE COOKER

Steps:

• Place enough oil in the Rice Cooker to cover the bottom of the pan liberally. Turn on high. Slice the cold potatoes, sprinkle them with seasoning salt and Parmesan cheese, and place them in a layer on the bottom. Allow to cook at high while you prepare the remaining ingredients.
• Place frozen spinach in the microwave in a covered bowl with a few teaspoons of water. Microwave around 4-5 minutes. Remove carefully and drain off the water, pressing the water out of the spinach with a slotted spoon or spatula. Add 1 teaspoon of onion powder, 1/2 teaspoon garlic salt, 1 cup of cheese, and mayonnaise. If you like, you can add around 1/4 to 1/2 teaspoon cayenne pepper. Mix well and spread across the top of the potatoes. Be sure the unit is on High.
• Mix three eggs, milk, salt, and pepper. Pour over the other ingredients. Again, hit the cook button so it is cooking on high. Sprinkle a little parsley and garlic salt over the top. When the eggs are almost done, sprinkle the remaining 1 cup of cheese over the top. Allow to cook longer until almost firm. I let mine sit 30 minutes or more on warm setting to "settle" before we eat it. It could be eaten sooner.
• Serve in slices like pizza or pie.

SLOW COOKER FRITTATA

Steps:

• Spray a slow cooker generously with cooking spray.
• Melt ghee in a skillet over medium heat. Add mushrooms, spinach, cherry tomatoes, and green onion and saute until soft, about 5 minutes. Season with salt and pepper and transfer vegetables to the slow cooker.
• Whisk together eggs, Cheddar cheese, parsley, Parmesan cheese, and Italian seasoning. Pour egg mixture over vegetables in the slow cooker.
• Cook until set, 1 to 2 hours on High or 3 to 4 hours on Low.

FRITTATA IN A RICE COOKER

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.

ROASTED VEGETABLE FRITTATA FOR ONE (RICE COOKER)

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.