Use a 210g can of Salmon to make this delicious Frittata. The best method to cook Frittata for me is my rice cooker which has ‘Cake’ setting. And to cook Frittata in a rice cooker, I recommend to add some Flour because it helps to create more stable texture. Another ingredient that I always add to Frittata is shredded Cheese, but I didn’t add any Cheese to this one. Instead, I added 1 small tub of Sour Cream.
Makes
4 Servings
Ingredients
1 can (210g) Salmon
20g Butter
1 Onion *finely chopped
4 Eggs
200ml Sour Cream
1/2 teaspoon Salt *reduce if Salmon is very salty
Ground Black Pepper as required
1 tablespoon Lemon Juice
1 tablespoon Tomato Ketchup *optional, it adds slight colour and sweetness
1 teaspoon Tabasco *alter the amount
1/2 cup Self-Raising Flour
2 to 3 tablespoons chopped Herbs of your choice *I added 2 tablespoons Parsley and 1 tablespoon Dill
*Note: I added Aioli mixed with some Parsley and Dill as a sauce for the above photo.
Method
- 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.
- Drain the canned Salmon, remove unwanted bones and skin, and break into coarse flakes.
- Melt Butter in a frying pan and cook finely chopped Onion until soft. *Note: This process can be done using the microwave. Place Butter and Onion in a heat-proof bowl, and heat until soft.
- Place Eggs, Sour Cream, Salt, Black Pepper, Lemon Juice, Ketchup and Tabasco in a mixing bowl, and mix well. Add Self-Raising Flour and mix until smooth.
- Add cooked Onion, flaked Salmon and Herb(s), and mix to combine. Pour the mixture into the prepared rice cooker’s inner pot, spread evenly, and start cooking at ‘Cake’ setting.
- 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 warm OR cold with refreshing salad. *Note: I added Aioli mixed with some Parsley and Dill as a sauce.
- *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.
- *Oven Baking: My Rice Cooker Frittata can be baked in the oven. Pour the mixture into a buttered baking dish, and bake at 180℃ for 30 minutes or until cooked.
Comments
Li
11/12/2024
These rice cooker recipes look intriquing! Never having used self-rising flour, I wonder if I should use it since I’m watching my sodium?
Hiroko
12/12/2024
Hello Li. I believe the sodium content of Self-Raising Flour is negligible, but you can use Plain Flour and add some Baking Powder instead. The reason why I use Self-Raising Flour is the convenience. The amount of Salt to add is more important. Salmon, Butter, Sour Cream and Ketchup, they are all salted. Definitely you shouldn’t add 1/2 teaspoon Salt.
I am trying to use less Salt for cooking because my husband donated a kidney last year and he needs to watch his sodium. As we eat less and less Salt, we are becoming quite sensitive to Salt taste. I have found many of my old recipes are too salty.