Rice Cooker Frittata 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.

LEFTOVER RICE FRITTATA

Steps:

• Heat 2 tablespoons of olive oil on medium heat in a medium frying pan for 1-2 minutes. Add the rice, seasoned with salt and pepper and stir for 2-3 minutes to heat through. In the meantime, whisk the eggs in a large mixing bowl with the Parmesan cheese. Add the eggs to the frying pan and stir occasionally. Once the eggs looks look loosely scrambled, remove the everything from the frying pan and return to the mixing bowl used to whisk the eggs. Add the remaining 2 tablespoons of olive oil to the frying pan, increase the heat to medium-high for 2 minutes. Return the eggs to the frying pan and form a patty along the sides of the frittata with a spatula. Cook with frittata for 3-4 minutes and continue to move the spatula along the sides to ensure the eggs don't stick to the side of the frying pan. To flip the frittata, take a large plate (larger than the frying pan) and press the dish firmly on the frying pan with one hand, flipping the pan with the other hand on the handle. Cook for another 2 minutes on the other side. Set aside to cool for 5 or so minutes before serving. This frittata keeps well in the fridge in an airtight container for up to 4 days.

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.

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.