RICE COOKER FRITTATA
This delicious rice cooker frittata is a nutritious breakfast or dinner that the whole family will enjoy.
Provided by Debby Mayne
Categories Food and Drinks
Time 25m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 454 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 454 milligrams cholesterol, Fat 27 grams fat, Fiber 4 grams fiber, Protein 38 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 561 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
RICE-COOKER FRITTATA
Use the steaming power of your rice cooker to gently cook the perfect morning frittata. Swap vegetables for whatever is in season, and add sausage, bacon, or ham to make this recipe your own.
Provided by Angela Carlos
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 serving, Calories 240 calories, Sugar 3 g, Fat 18 g, Carbohydrate 6 g, Cholesterol 296 mg, Fiber 1 g, Protein 13 g, SaturatedFat 6 g, Sodium 349 mg
MEXICAN FRITTATA
This Mexican frittata recipe is an easy, delicious meal for breakfast or dinner. ($1.19 per serving)
Provided by Annemarie Rossi
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees.
- In a medium oven-safe skillet (8 to 9 inches wide), brown the ground beef in the olive oil. Add the taco seasoning and salsa. Stir to coat evenly, then remove the seasoned meat from the skillet.
- Add the green pepper to the skillet and cook for a few minutes, until crisp tender. Add the meat back to the skillet, along with the tomato and scallions. Pour the scrambled eggs on top, and sprinkle with the salt and cheese.
- Bake for 20 to 25 minutes, or until the frittata is set and no longer jiggly. Let it sit for a few minutes before cutting. Serve warm.
Nutrition Facts : Calories 285 kcal, ServingSize 1 serving
A FRITTATA RECIPE FOR THE RICE COOKER
Provided by Lynne Jaques
Number Of Ingredients 9
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 BREAKFAST FRITTATA
This paleo Slow Cooker Breakfast Frittata is another triumph of the slow cooker freezer meal! Packed with vegetables and homemade sausage, it makes a satisfying and healthy breakfast effortless.
Provided by Lisa, Once A Month Meals
Categories Breakfast
Time 3h5m
Yield 6
Number Of Ingredients 0
Steps:
- Combine all ingredients in a well greased slow cooker. Cook on low 2-3 hours or until frittata is well set.
ASPARAGUS AND GOAT CHEESE FRITTATA
When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely! The soft, melting goat cheese mingled with the asparagus and creamy eggs. The frittata makes a great light supper or lunch dish; serve it with a fruit salad.
Provided by Diane Phillips
Categories Egg Breakfast Brunch Kid-Friendly Goat Cheese Asparagus Spring Quick and Healthy Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Cheese Week Small Plates
Yield Serves 2-3
Number Of Ingredients 8
Steps:
- Set a medium rice cooker to the regular cycle or to quick cook if it's a fuzzy-logic machine. Heat the olive oil and sauté the spring onion for 1 minute. Add the asparagus and cook for another 3 minutes, or until the asparagus begins to soften. In a medium mixing bowl, whisk together the eggs, cream, salt, and Tabasco. Pour the egg mixture over the asparagus and sprinkle with the goat cheese.
- Cover the rice cooker and reset to the regular cycle. The frittata will take 3 to 4 minutes to cook. Allow it to continue steaming, covered, for an additional 6 minutes on the keep-warm setting or with the machine turned off. (Many rice cookers, including all fuzzy-logic machines, do this automatically.) Serve warm or at room temperature.
LEFTOVER RICE FRITTATA
This leftover rice frittata is a very simple, light-tasting, non-pretentious lunch that is flavourful and satisfying. It's just rice. And eggs. And a ton of Parmesan cheese. If you like simple flavours, and are looking for a different way to serve eggs for the family, this recipe is perfect! It comes together in about 10 minutes ... Continue reading →
Provided by Lisa Codina
Number Of Ingredients 1
Steps:
- Heat 2 tablespoons of olive oil on medium heat in a medium frying pan for 1-2 minutes. Add the rice, seasoned with salt and pepper and stir for 2-3 minutes to heat through. In the meantime, whisk the eggs in a large mixing bowl with the Parmesan cheese. Add the eggs to the frying pan and stir occasionally. Once the eggs looks look loosely scrambled, remove the everything from the frying pan and return to the mixing bowl used to whisk the eggs. Add the remaining 2 tablespoons of olive oil to the frying pan, increase the heat to medium-high for 2 minutes. Return the eggs to the frying pan and form a patty along the sides of the frittata with a spatula. Cook with frittata for 3-4 minutes and continue to move the spatula along the sides to ensure the eggs don't stick to the side of the frying pan. To flip the frittata, take a large plate (larger than the frying pan) and press the dish firmly on the frying pan with one hand, flipping the pan with the other hand on the handle. Cook for another 2 minutes on the other side. Set aside to cool for 5 or so minutes before serving. This frittata keeps well in the fridge in an airtight container for up to 4 days.
SLOW-COOKER FRITTATA PROVENCAL
This recipe means that a delectable dinner is ready when I walk in the door from work. The meatless slow cooker meal also makes an elegant brunch for lazy weekend mornings. -Connie Eaton, Pittsburgh, Pennsylvania
Provided by Taste of Home
Time 3h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Layer two 24-in. pieces of aluminum foil; starting with a long side, fold up foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water., In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir until potato is lightly browned, 5-7 minutes. Stir in paprika. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker)., In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack., Cook, covered, on low until eggs are set and a knife inserted in center comes out clean, 3-4 hours.
Nutrition Facts : Calories 245 calories, Fat 14g fat (5g saturated fat), Cholesterol 385mg cholesterol, Sodium 338mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
SLOW COOKER HAM, CHEESE AND VEGGIE FRITTATA
If you need a quick and easy holiday breakfast dish that you can make ahead, this Slow Cooker Ham, Cheese and Veggie Frittata is it! This crock pot egg casserole is also a great way to use up leftover ham
Provided by Kristine Rosenblatt
Categories Breakfast
Time 3h15m
Number Of Ingredients 6
Steps:
- Spray slow cooker insert with cooking spray. This is my favorite 5 quart slow cooker. I use it almost every day!
- Place eggs in a large bowl and add the milk; whisk to combine. Pour into the slow cooker.
- Sprinkle the onion, bell pepper, ham and cheese over the top of the eggs. Use a spoon to gently stir to combine.
- Cover and cook on low setting for about 3 hours, until eggs are set. Do not open slow cooker during cook time.
- If there is extra moisture around the edge of the frittata from condensation, use a paper towel to soak it up. Cut into slices and serve.
Nutrition Facts : ServingSize 1 /8 of frittata, Calories 172 kcal, Carbohydrate 4 g, Protein 12 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 208 mg, Sodium 298 mg, Fiber 1 g, Sugar 2 g
FRITTATA IN A RICE COOKER
Make and share this Frittata in a Rice Cooker recipe from Food.com.
Provided by Peggy loves Dessert
Categories Breakfast
Time 27m
Yield 1 fritatta, 4 serving(s)
Number Of Ingredients 8
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.
PRESSURE COOKER FRITTATA PROVENCAL
This recipe means a delectable dinner is ready shortly after I walk in the door from work. The meatless pressure-cooker meal also makes an elegant brunch for lazy weekend mornings. -Connie Eaton, Pittsburgh, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Select saute setting on a 6-qt. electric pressure cooker; adjust for medium heat and heat oil. Add potato and onion; cook and stir until potato is lightly browned, 5-7 minutes. Stir in paprika. Transfer potato mixture to a greased 1-1/2-qt. souffle or baking dish. Wipe pressure cooker clean. , In a large bowl, whisk next 5 ingredients; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Cover baking dish with foil. Place trivet insert and 1 cup water in pressure cooker. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. , Adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes.
Nutrition Facts : Calories 245 calories, Fat 14g fat (5g saturated fat), Cholesterol 385mg cholesterol, Sodium 12mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.
FIESTA FRITTATA CASSEROLE
Quick and easy, this casserole is the perfect summer dish. Cheese, diced chile peppers, green onion, fresh parsley, corn, and other tasty ingredients are whisked into eggs and baked. This veggie treat is great for picnics, parties, and other summertime gatherings. You can cut the cooked casserole into small squares and serve with toothpicks and salsa for dipping.
Provided by Roxanne E. Chan
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, whisk together the eggs, sour cream, Cheddar cheese, green chile peppers, green onion, and parsley. Mix in the corn, black beans, red pepper, and bacon bits. Transfer to the prepared baking dish.
- Bake 30 minutes in the preheated oven, or until a knife inserted in the center of the casserole comes out clean. Serve with the fresh salsa.
Nutrition Facts : Calories 229.8 calories, Carbohydrate 12.9 g, Cholesterol 152.4 mg, Fat 15.2 g, Fiber 3.4 g, Protein 11.8 g, SaturatedFat 8.2 g, Sodium 575.2 mg, Sugar 1.9 g
RICE COOKER PUMPKIN AND LEEK FRITTATA
Give this easy veggie frittata a go. With just 10 minutes prep time needed, the rice cooker will do the rest!
Provided by Coles
Categories savoury,lunch,dinner,main-meal
Number Of Ingredients 10
Steps:
- Cook the pumpkin in a steamer over a saucepan of simmering water for 8-10 mins or until just tender.
- Meanwhile, heat oil in a large frying pan over medium-high heat. Add leek and garlic and cook, stirring, for 5 mins or until leek softens. Add the spinach. Cook, stirring, for 1-2 mins or until the spinach wilts. Set aside to cool slightly.
- Grease the bowl of a rice cooker. Whisk the eggs and cream in a large bowl until well combined. Season. Add the leek mixture and stir to combine. Pour into the prepared rice cooker. Top with the pumpkin and goat's cheese.
- Cook for 45-50 mins or until the frittata is set and cooked through.
- Transfer the frittata to a serving plate. Top with tomato and basil. Season to serve. Serve with mixed salad leaves and olive oil
ASPARAGUS AND GOAT CHEESE FRITTATA
"When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely! The soft, melting goat cheese mingled with the asparagus and creamy eggs. The frittata makes a great light supper or luncheon dish; serve it with a fruit salad." - Diane Phillips, author of The Everyday Rice Cooker: Soups, Sides, Grains, Mains, and More
Provided by Diane Phillips
Yield 2
Number Of Ingredients 8
Steps:
- Set a medium rice cooker to the regular cycle (or to the quick cook if it's a fuzzy-logic machine). Heat the olive oil and sauté the spring onion for 1 minute. Add the asparagus and cook for another 3 minutes, or until the asparagus begins to soften. In a medium mixing bowl, whisk together the eggs, cream, salt, and Tabasco. Pour the egg mixture over the asparagus and sprinkle with the goat cheese.
- Cover the rice cooker and reset to the regular cycle. The frittata will take 3 to 4 minutes to cook. Allow it to continue steaming, covered, for an additional 6 minutes on the keep-warm setting or with the machine turned off. (Many rice cookers, including all fuzzy-logic machines, do this automatically.) Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 482 calories, Sugar 4 g, Fat 41 g, Carbohydrate 6 g, Cholesterol 447 mg, Fiber 2 g, Protein 24 g, SaturatedFat 20 g, Sodium 717 mg
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