You see, the secret to a great frittata is that you use a rice cooker! Good on it’s own or even better in some fresh bread or baguette. This recipe is a great example of the versatility of a rice cooker. Scale the ingredients to whatever rice cooker capacity you have (click the servings text below to change the ingredients to give your desired yield). For the ingredients below we use an 8 cup Yum Asia Sakura rice cooker.
AuthorHungry PandaCategoryVegDifficultyBeginnerPrepare the veg and whisk the eggs in a bowl, add a generous amount of salt and pepper to the eggs.
Heat the frying pan with 1 tbsp olive oil and fry the garlic to release the flavour (when it’s brown take out)
Add the onions and fry until soft, then add the finely diced potato and pepper, fry for 4-5 minutes and then add the cherry tomatoes and spring onions and fry for another 2-3 minutes. Season with salt and pepper.
Grease the inner bowl of the rice cooker with a small amount of olive oil (use kitchen paper to ensure a good, even coverage)
Put the cooked vegetables into the inner bowl
Pour the eggs on top, add the cheese and stir with a plastic or silicone spoon. Make sure the mixture is distributed evenly through the egg mixture.
Close the lid, choose the ‘REGULAR’ or ‘WHITE’ setting and press ‘START’
When the cooking cycle is finished, tip out onto a plate, cut into quarters and serve with a fresh baguette and mixed salad.
Can be stored in the fridge, well wrapped for 2-3 days or put in your bento for a good, filling lunch.
Ingredients
Add whatever vegetables you want to this one. Can be stored well
wrapped in a fridge for 2-3 days or put in your bento for a good filling lunch!