Since my crust-less ‘Easy Quiche’ was perfectly cooked in my rice cooker, I have been cooking a variety of foods in the rice cooker. If ‘Quiche’ works, the ‘Frittata’ should work. Pre-cooking can be done in the microwave, so I can cook this Frittata even on a scorching hot day. I cook it in the morning while the weather is still bearable. Cold Frittata would be served with refreshing salad for lunch or dinner. Rice cooker is fantastic!


4 Servings


1/2 to 1 Onion *finely chopped
2 (400g) Zucchini *shredded or coarsely grated
30g Butter
1 cup shredded Tasty Cheese *Cheddar Cheese
1/4 cup chopped Parsley *add more herbs of your choice
4 Eggs *lightly whisked
1/2 cup Self-Raising Flour
3/4 teaspoon Salt *1 teaspoon is quite strong
Freshly Ground Black Pepper

  1. Line the base of rice cooker’s inner pot with baking paper.
  2. Place Onion, Zucchini and Butter in a large heat-proof bowl, cook in the microwave for 2 minutes.
  3. Add other ingredients and mix until well combined.
  4. Pour the mixture into the prepared rice cooker’s inner pot and press ‘Start’ button at ‘Cake’ setting.
  5. 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.
  6. *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.
  7. Oven Baking: Pour the mixture into a buttered baking dish, and bake in the oven at 200℃ for 30-40 minutes or until cooked.