Frittata in a Rice Cooker

Name: Frittata in a Rice Cooker
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1 fritatta, 4 serving(s)
Ingredients: 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)

(2)

Recipe by Peggy loves Dessert

from Aroma.com, I have not tried yet.

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READY IN: 27mins

SERVES: 4

YIELD: 1 fritatta

UNITS: US

INGREDIENTS

Nutrition

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

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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