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Rice cooker frittata with summer vegetables

28 Jun 2010 by maki

Here’s the first recipe from my minimal non-kitchen kitchen (see previously). This recipe has proved itself to be a keeper already - I’ve made it 3 times in the past couple of weeks. It is basically a vegetable frittata that is cooked in a rice cooker. I even use the rice cooker bowl as a mixing bowl. It doesn’t get browned and crusty on the outside as with an oven-baked or stovetop fritatta, but turns out really nice and fluffy-creamy in texture. It’s a great all-in-one recipe that has protein, carbs and vegetables.

One of these will make 2 to 4 servings, so in our house that means a breakfast and a lunch for two people. It’s great on its own, but really makes a fantastic sandwich, put in the middle of a crusty loaf of bread. Add some fresh fruit and you’re all set.

Recipe: Rice Cooker Frittata With Summer Vegetables

Makes 2 to 4 servings

The vegetables:

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

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

Equipment needed:

• Rice cooker
• Frying pan
• Burner or stove (see Notes for what to do if you don’t have a burner or stove)
• chopsticks or fork to mix the eggs
• spatula or chopsticks to stir the vegetables around

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.

Notes

This will keep, well wrapped, in the refrigerator for 3-4 days.

The vegetables can be cooked in advance and kept in the refrigerator, well covered, for 3-4 days, then added to the egg mixture before cooking. You can also use any leftover cooked vegetables you have around instead.