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
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
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.
ROASTED VEGETABLE FRITTATA FOR ONE (RICE COOKER)
I had leftover roasted vegetables from another meal, and it occurred to me to experiment with making a frittata. I think it turned out quite well, and made a nice light lunch for me. Using roasted vegetables makes the prep for this dish very minimal, and the rice cooker needs no monitoring - a boon on busy days.
Provided by duonyte
Categories Breakfast
Time 30m
Yield 1 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 275.3, Fat 20.3, SaturatedFat 9.9, Cholesterol 400.1, Sodium 1032.6, Carbohydrate 4.3, Fiber 0.5, Sugar 0.7, Protein 18.4
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