My rice cooker has ‘Cake’ setting. I have found it is the best way to cook Upside-down Cakes, but it is perfect for cooking crust-less Quiche and Frittata as well. I have shared my ‘Rice Cooker Zucchini Frittata’ and ‘Spinach and Ham Frittata’ recipes on this website. Here is another one for you to try. Rice cooker doesn’t do everything for you. You need to precook Beef Mince, Onion and Garlic, and also Potato as well. While your rice cooker is cooking Frittata, you can make a salad, clean up the kitchen, and relax.


4 Servings


1 Potato *about 150g, or use 1 already cooked Potato
30g (2 tablespoons) Butter
1 Onion *finely chopped OR thinly sliced
1 clove Garlic *finely chopped
250g Beef Mince
1/2 teaspoon Salt
Ground Black Pepper as required
4 Eggs
1/2 cup Self-Raising Flour
1/2 teaspoon Salt
Ground Black Pepper as required
1/2 to 1 cup shredded Tasty Cheese (Cheddar) *OR Cheese of your choice
1/4 cup chopped Parsley *OR add as much as you want

  1. Line the base of rice cooker’s inner pot with baking paper. *Note: It might be unnecessary depending on the condition of your inner pot.
  2. Peel Potato, cut into small cubes, cook in salted water until just soft enough, then drain. *Note: If you use an already cooked Potato, just cut it into small pieces.
  3. Melt Butter in a frying pan over medium heat, cook Onion and Garlic, add Beef Mince, and cook until Onion is soft and Beef is cooked. Season with Salt and Pepper.
  4. Place Eggs, Self-Raising Flour, Salt & Pepper in a mixing bowl, and mix well. Add shredded Cheese, Parsley, Onion & Beef mixture and Potato, and mix to combine.
  5. Pour the mixture into the prepared rice cooker’s inner pot, spread evenly, and start cooking at ‘Cake’ setting.
  6. If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. Turn out on a plate, and carefully peel away baking paper. Serve hot or cold.
  7. *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. I took it out after 35 minutes.