Ingredients for Frittata In A Rice Cooker
- Frozen Spinach
- Fresh Button Mushrooms
- Green Onions
- 6 large eggs
- Ground Oregano
- Ground Thyme
- Salt & Freshly Ground Black Pepper
- Asiago Cheese
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How to Make Frittata In A Rice Cooker
- Lightly coat the inner pot of your rice cooker with nonstick cooking spray.
- In a medium bowl, sauté 1 cup chopped mushrooms and 1/2 cup chopped onion in a pan until softened. Add 1 cup chopped spinach and cook until wilted. Set aside to cool slightly.
- In a large bowl, whisk together 6 large eggs, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir in the cooked vegetable mixture and 1/2 cup shredded cheddar cheese (or your favorite cheese).
- Gently pour the egg mixture into the prepared rice cooker inner pot.
- Close the lid and press the 'white rice' or similar cooking button. Cook for 12-14 minutes, or until the eggs are set and the top is lightly golden.
- Let the frittata rest in the rice cooker for 5 minutes before carefully removing it.
- Use a spatula to slice the frittata into wedges and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
3g
Fat
8g
Carbs
0g
