
First of all, this Frittata can be baked in the oven. However, if you have a rice cooker that has ‘Cake’ setting, it is super easy. You can use any vegetables that you think are suitable to cook with Egg and Cheese. Today I used Asparagus, Green Beans, Broccoli, Broad Beans, Sugar Snap Peas and Peas, 500g in total.
Makes
4 Servings
Ingredients
2 to 3 cups chopped Spring Vegetables *about 500g
*e.g. Asparagus, Green Beans, Broad Beans, Peas, Sugar Snap Peas, Cabbage, Spring Onions, etc.
4 Eggs
1/2 cup Self-Raising Flour
3/4 teaspoon Salt *alter the amount to suit your taste
Ground Pepper as required
1 cup shredded Tasty Cheese (Cheddar) *OR Cheese of your choice
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.
- Most vegetables need to be pre-cooked. Today I steamed all vegetables. You can boil, stir-fry with a little Butter, OR cook in microwave. Cut into small pieces.
- *Note: If you have already cooked vegetables, that would be perfect to use. If the vegetables are cold, warm in the microwave.
- Mix Eggs, Self-Raising Flour, Salt & Pepper in a mixing bowl. Add shredded Cheese and cooked vegetables, 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.
- *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.
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