Frittata In A Rice Cooker Recipes

RICE COOKER FRITTATA

Steps:

• Spray the inside of the rice cooker with nonstick cooking spray.
• In a medium bowl, scramble the eggs.
• Fold in the vegetables (and meat if you include it).
• Salt and pepper according to taste.
• Pour the mixture into the rice cooker.
• Sprinkle the cheese evenly on top.
• Put the lid on the rice cooker and press the "cook" button.
• Cook the frittata for approximately 15 minutes or until the eggs are set.
• When it's done, carefully remove the frittata with a plastic spatula and put it on a plate.
• Cut it into slices and serve with toast and fruit.

WILD RICE FRITTATA

Steps:

• Cook wild rice in water as directed on package; drain if necessary.
• In 10-inch nonstick skillet, melt butter over medium-high heat. Cook bell peppers and onion in butter 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
• In small bowl, mix eggs, milk, wild rice and 1/2 cup of the cheese; pour over vegetables. Reduce heat to medium-low. Cover; cook 15 to 20 minutes or until eggs are set. Remove from heat.
• Sprinkle with remaining 1/2 cup cheese. Cover; let stand about 5 minutes or until cheese is melted. Cut into wedges. Serve immediately.

FRITTATA IN A RICE COOKER

Steps:

• 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.

ROASTED VEGETABLE FRITTATA FOR ONE (RICE COOKER)

Steps:

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

CHILI-CHEESE RICE FRITTATA

Steps:

• In a 10-in. ovenproof skillet, saute the green pepper and onions in butter. Remove from the heat; stir in the rice, cheese, tomato and chilies. in a bowl, combine the eggs, milk, Worcestershire sauce, salt and hot pepper sauce. Stir into the rice mixture., Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Cut into wedges; serve with picante sauce or salsa.

BAKED RICE FRITTATA

Steps:

• Heat the oven to 325°. Grease the inside of the skillet with 1 tablespoon of the soft butter, and coat the bottom and sides thoroughly with bread crumbs. Pour out any loose crumbs.
• Pour 4 cups of the milk into the large saucepan, and heat rapidly, stirring in the rice, 2 teaspoons salt, and remaining 2 tablespoons butter, until the milk starts to boil. Lower the heat, and simmer, partially covered, about 8 minutes, until the rice has a loose custard consistency. Remove the pan from the heat, and stir in the remaining cup of milk, cooling the rice slightly.
• Whisk the egg yolks in a large bowl, just to break them up. Pour or ladle in the hot rice gradually, whisking well between additions, to avoid scrambling the yolks. Whisk in the grated cheese and chopped scallions.
• In another bowl, whisk the egg whites and a pinch of salt with the electric mixer on medium-low speed until the whites become foamy, then raise the speed and whip just until they form soft peaks. Fold the whites into the rice batter with the wire whisk, gently turning them over and breaking up any large clumps, until incorporated.
• Pour the frittata batter into the skillet, and smooth the top. Set into the oven and bake for about an hour, until the frittata is nicely browned and a paring knife inserted in the center comes out clean. Place the skillet on a cooling rack, and run the knife blade around the sides to loosen the frittata. Let it set for about 10 minutes before unmolding.
• When the frittata has cooled slightly, lay a wooden cutting board over the top of the skillet, hold the two together, and flip them over. Rap on the upturned bottom of the pan and give it a good shake to release the frittata. Present it on the board as is, or invert again onto a serving platter, browned side on top. Serve warm or at room temperature, sliced in wedges.

SLOW COOKER FRITTATA

Steps:

• Spray a slow cooker generously with cooking spray.
• Melt ghee in a skillet over medium heat. Add mushrooms, spinach, cherry tomatoes, and green onion and saute until soft, about 5 minutes. Season with salt and pepper and transfer vegetables to the slow cooker.
• Whisk together eggs, Cheddar cheese, parsley, Parmesan cheese, and Italian seasoning. Pour egg mixture over vegetables in the slow cooker.
• Cook until set, 1 to 2 hours on High or 3 to 4 hours on Low.