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Rice Cooker Frittata

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"A fancy recipe all in a rice cooker and a frying pan."

Serves 2-4 | Prep Time 10 minutes | Cook Time Depends on the rice cooker

Why I Love This Recipe

This recipe is slightly more work than the rest, however, the work is worth it. If you don't have a cooker or burner: you can put the chopped up vegetables on a plate, drizzle with a little olive oil and salt and pepper, cover with plastic film, and microwave on the high setting for 5-6 minutes.

Ingredients You'll Need

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


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!

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