Ingredients
2 tbsp olive oil or butter
1 small brown onion
finely sliced
1 clove garlic
crushed
1 zucchini
finely sliced
1 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
to taste
Allergy Advice
Contains Dairy
Contains Eggs
Equipment
- 1 Frying pan
- 1 Rice cooker
Instructions
- Heat the butter or olive oil over a medium heat in a frying pan.
- 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.
- 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.
- Remove the cooked frittata from the rice cooker by inverting onto a plate. Slice into four and serve with a garden salad.
Notes
Tip
You can use your own favourite combination of vegetables in this recipe or even used leftover vegetables from a recent meal.
Tip
It is best to squeeze out the moisture from the potatoes or it will make your frittata too moist.
Tip
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.
Tip
I like to roast extra vegetables at dinner so I can use them the next day for this Roast vegetable frittata.
Variation
Healthy bacon and vegetable frittata
Variation
Chorizo and potato frittata
Variation
Mushroom and spinach frittata
Variation
Roast vegetable frittata
Variation
Ham frittata
Variation
Leek, zucchini and cheese frittata
