Tuesday, March 16, 2010

Frittata in a Rice Cooker??

That's what they claim here.  I mixed up the original recipe a bit and the result is... it didn't cook all the way.  I ended up broiling it to finish it.  However, if I had made it as originally reciped or if I had heated all ingredients sans egg in the microwave first it may have turned out properly. 

Just in case you are curious, this is my rice cooker...

Since this is a quick (very quick) and easy (uber easy) way to make a weeks worth of breakfasts at one time (for a single lady) I will attempt again.

Frittata in a Rice Cooker

1/2 cup frozen spinach, thawed, drained and squeezed dry
1/2 cup fresh mushrooms, cleaned and sliced
1/2 cup pre-cooked potato
1/2 leek, white part only, chopped
4 large eggs, beaten (you may use egg substitute)
1/2 teaspoon ground oregano
1/2 teaspoon ground thyme
1/4 teaspoon fresh rosemary, chopped
1 pinch salt and freshly ground black pepper

  1. Coat the inner pot with nonstick cooking spray.In a medium bowl, mix together the spinach, mushrooms and onions.  Add potato and mix.
  2. In a separate bowl, mix the eggs, oregano, thyme, salt, and pepper.
  3. Add egg mixture to spinach mixture.  Mix well until all ingredients are combined.
  4. Spoon the frittata into the inner pot. Close the lid and press the cook button and cook for 12-14 minutes.
  5. 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.

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