Frittata in a Rice Cooker

READY IN: 27mins
SERVES: 4
YIELD: 1 fritatta
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup frozen spinach, thawed, drained and squeezed dry
  • 12
    cup fresh button mushrooms, cleaned and sliced
  • 2
    green onions, chopped
  • 4
    large eggs, beaten (you may use egg substitute)
  • 12
    teaspoon ground oregano
  • 12
    teaspoon ground thyme
  • 1
    pinch salt & freshly ground black pepper
  • 14
    cup asiago cheese, grated (you may use Parmesan cheese)
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DIRECTIONS

  • 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.
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