Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Frittata in a Rice Cooker Recipe
    Lost? Site Map

    Frittata in a Rice Cooker

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    Peggy loves Dessert's Note:

    from Aroma.com, I have not tried yet.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    fritatta

    Units: US | Metric

    • 1/2 cup frozen spinach, thawed, drained and squeezed dry
    • 1/2 cup fresh button mushrooms, cleaned and sliced
    • 2 green onions, chopped
    • 4 large eggs, beaten (you may use egg substitute)
    • 1/2 teaspoon ground oregano
    • 1/2 teaspoon ground thyme
    • 1 pinch salt & freshly ground black pepper
    • 1/4 cup asiago cheese, grated (you may use Parmesan cheese)

    Directions:

    1. 1
      Coat the inner pot with nonstick cooking spray.
    2. 2
      In a medium bowl, mix together the spinach, mushrooms and onions.
    3. 3
      Add the eggs, oregano, thyme, salt, pepper and cheese.
    4. 4
      Mix well until all ingredients are combined.
    5. 5
      Spoon the frittata into the inner pot. Close the lid and press the White Rice button and cook for 12-14 minutes.
    6. 6
      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.

    Ratings & Reviews:

    • on May 10, 2010

      45

      I used fresh spinach, sun-dried tomatoes and brie. I cooked the veggies in the cooker first then add the egg and cheese. I worked well!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2013

      55

      ~So, just bought a small 6 c. rice cooker and wanted to get a bit more use out of it other than just for rice. Did this recipe for dinner tonite and BOY, let me tell you--SO easy and SO good! Had no frozen spinach on hand so I used fresh, but wilted in a fry pan for a couple min. before adding. Also used part fat-free feta w/ part parmesan cheese. Will definitely make again!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Frittata in a Rice Cooker

    Serving Size: 1 (89 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 85.7
     
    Calories from Fat 46
    54%
    Total Fat 5.2 g
    8%
    Saturated Fat 1.6 g
    8%
    Cholesterol 211.5 mg
    70%
    Sodium 86.3 mg
    3%
    Total Carbohydrate 2.4 g
    0%
    Dietary Fiber 1.0 g
    4%
    Sugars 0.9 g
    3%
    Protein 7.6 g
    15%

    The following items or measurements are not included:

    salt & freshly ground black pepper

    asiago cheese

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites