Roasted Vegetable Frittata for One (Rice Cooker)

Submitted by duonyte

"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."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 1

ingredients

• 1 teaspoon butter
• 1 green onion, sliced (separate green part from light green or white part)
• 1 cup roasted vegetables, chopped
• 2 large eggs
• 1 tablespoon water
• 1⁄4 teaspoon salt (to taste)
• fresh ground black pepper (to taste)
• 1⁄2 teaspoon fresh thyme (or to taste, or a different herb)
• 1⁄4 cup shredded cheese

directions

1. 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.
2. 1. Put the butter and white and light green part of green onion into the rice cooker bowl and turn it on.
3. 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.
4. 3. Pour the veggies into the rice bowl and pat into an even layer.
5. 4. While the veggies warm up, beat the eggs together with the salt, pepper and water.
6. 5. Stir in the green part of the green onion, thyme and shredded cheese. Pour it over the veggies.
7. 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.

Reviews

[MarraMamba]

A perfect breakfast for one. Loved it and will make again