Thursday, June 23, 2016

Rice Cooker Frittata With Summer Vegetables

Ingredients for 2-4 servings

1 small potato, peeled and finely julienned
1 small red or yellow pepper, cut into small dice
1 small zucchini, sliced into thin rounds
1 Tbs. olive oil
1 whole garlic clove, peeled
salt and pepper

Egg mixture:

1 Tbs. olive oil
2 Tbs. grated cheese of any kind (optional)
6 large eggs 
salt and pepper


Heat up the frying pan with 1 tablespoon of olive oil. Add the garlic clove, and let the oil heat up until the garlic is lightly brown. Discard the garlic clove.

Add the vegetables. The key with the vegetables is to cut them up as small and thinly is you can, so that they cook fast. Season with salt and pepper. Set aside.

Put 1 tablespoon of olive oil in the rice cooker bowl. Spread it around the bottom and about 2 inches /5 cm up the sides, using a paper towel. Add the eggs, grated cheese, salt and pepper, and beat the eggs in the bowl (take care not to scratch the surface if you’re using a metal fork for this). Add the vegetables and distribute them evenly in the egg mixture.

Put the bowl in the rice cooker and switch on, using the regular rice setting. When the cooking cycle finishes, the frittata is done! Here’s how it looks straight out of the cooker:

Let cool completely before cutting into wedges and packing up for a bento. Optionally add a little ketchup or tomato sauce before eating.

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