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Rice Cooker Zucchini Frittata
Introduce
Chef :
Hiroko ListonRice Cooker Zucchini Frittata
Since my crust-less ‘Easy Quiche’ was perfectly cooked in my rice cooker, I have been cooking a variety of foods in the rice cooker. If ‘Quiche’ works, the ‘Frittata’ should work. Pre-cooking can be done in the microwave, so I can cook this Frittata even on a scorching hot day. I cook it in the morning while the weather is still bearable. Cold Frittata would be served with refreshing salad for lunch or dinner. Rice cooker is fantastic!
Ingredient
Food ration :
4 servings
1/2-1
Onion *finely chopped
2 (400 g)
Zucchini *shredded or coarsely grated
30 g
Butter
3/4 teaspoon
Salt *1 teaspoon is quite salty
1/2 cup
Self-Raising Flour
Cooking instructions
* Step 1
Line the base of rice cooker’s inner pot with baking paper.
* Step 2
Place Onion, Zucchini and Butter in a large heat-proof bowl, cook in the microwave for 2 minutes. Add other ingredients and mix until well combined.
* Step 3
Pour the mixture into the prepared rice cooker’s inner pot and press ‘Start’ button at ‘Cake’ setting.
* Step 4
If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. Turn out on a plate, and carefully peel away baking paper. Serve hot or cold.
* Step 5
*Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.
* Step 6
Oven Baking: Pour the mixture into a buttered baking dish, and bake in the oven at 200℃ for 30-40 minutes or until cooked.
Note: if there is a photo you can click to enlarge it
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