A few months ago Tom posted an intriguing article on my Facebook wall: 21 Surprising Things You Can Make In A Rice Cooker. Naturally my mind was blown after scrolling through the images of all of the new possibilities for my rice cooker. I decided that a good safe bet would be improving upon the vegetable frittata. At the time of messing around with this recipe Tom was working an event that had leftovers from a reception’s veggie tray coming home with him nightly. I loved the combination of those veggies making for a tasty weekend breakfast. I have since made it on a sundays to slice off pieces for quick and healthy weekday morning breakfasts.Veggie Frittata (in a Rice Cooker) 6 eggs 2 tbs Extra Virgin Olive Oil 1 green pepper 1 head cauliflower 1 red onion 1 red potato, diced into small cubes 4 cloves of garlic 1/2 tsp basil 1/2 tsp thyme 1/2 cup shredded cheddar cheese Finely dice pepper, cauliflower, onion, garlic, and potato. In a medium pan heat 1 tbs of olive oil and sauté vegetables for about 6 minutes and the potatoes are starting to get soft. Season with salt, pepper, basil, and thyme then remove from heat. In a small bowl whisk together eggs until they are throughly mixed. Stir in cheddar cheese. Prepare the rice cooker by spraying the insert with nonstick cooking spray. Add sautéed vegetables and cheesy egg mixture, stirring to evenly distribute. Cook on the “white rice” setting and the frittata will be finished in about an hour.
Feel free to mess around with different veggie and cheese combinations. I found that sometimes the top looks somewhat wet when the rice cooker is first opened. I usually let the steam escape and then flip it over for the more ‘presentable’ side of the frittata. Enjoy!