Rice cooker vegetable frittata
- 2 tbsp olive oil or butter
- 1 small brown onion, finely sliced
- 1 clove garlic, crushed
- 1 medium zucchini, finely sliced
- 1 medium red capsicum, de-seeded and finely sliced
- 1 cup potato, peeled, grated and with moisture squeezed out
- 6 eggs
- 2 tbsp grated cheese
- salt and pepper
Step 1. Heat the butter or olive oil over a medium heat in a frying pan.
Step 2. Add the garlic and onion and saute for two minutes. Add the capsicum and zucchini and cook for a further two minutes. Add the potato and continue to cook for another two minutes.
Step 3. Grease the rice cooker bowl with canola spray or olive oil. Add the eggs to rice cooker and lightly beat until combined. Spoon in warm vegetables and cheese, season to taste and set to cook with the lid on. If your frittata isn't cooked after the cook cycle you can leave it on the warm cycle for an extra 10 minutes to allow it to set.
Step 4. Remove the cooked frittata from the rice cooker by inverting onto a plate. Slice into four and serve with a garden salad.
- You can use your own favourite combination of vegetables in this recipe or even used leftover vegetables from a recent meal.
- It is best to squeeze out the moisture from the potatoes or it will make your frittata too moist.
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- This recipe was created by Jennfer Cheung for Kidspot, New Zealand's best recipe finder.