Frittata In A Rice Cooker

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 1/2 cup frozen spinach, thawed, drained and squeezed dry
• 1/2 cup fresh button mushrooms, cleaned and sliced
• 2 green onions, chopped
• 4 large eggs, beaten (you may use egg substitute)
• 1/2 teaspoon ground oregano
• 1/2 teaspoon ground thyme
• 1 pinch salt & freshly ground black pepper
• 1/4 cup asiago cheese, grated (you may use parmesan cheese)

Recipe

• 1 coat the inner pot with nonstick cooking spray.
• 2 in a medium bowl, mix together the spinach, mushrooms and onions.
• 3 add the eggs, oregano, thyme, salt, pepper and cheese.
• 4 mix well until all ingredients are combined.
• 5 spoon the frittata into the inner pot. close the lid and press the rice button and cook for 12-14 minutes.
• 6 when done, the eggs should be firm on the bottom and almost set on the top. use a plastic spatula to slice the frittata into wedges and serve.