Frittata in a Rice Cooker

Peggy loves Dessert's Note:

from Aroma.com, I have not tried yet.

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Serves: 4

Yield: 1.0 fritatta

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

Reviews

[Coppelia]

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!