RICE COOKER FRITTATA
This delicious rice cooker frittata is a nutritious breakfast or dinner that the whole family will enjoy.
Provided by Debby Mayne
Categories Food and Drinks
Time 25m
Number Of Ingredients 5
Steps:
- Spray the inside of the rice cooker with nonstick cooking spray.
- In a medium bowl, scramble the eggs.
- Fold in the vegetables (and meat if you include it).
- Salt and pepper according to taste.
- Pour the mixture into the rice cooker.
- Sprinkle the cheese evenly on top.
- Put the lid on the rice cooker and press the "cook" button.
- Cook the frittata for approximately 15 minutes or until the eggs are set.
- When it's done, carefully remove the frittata with a plastic spatula and put it on a plate.
- Cut it into slices and serve with toast and fruit.
Nutrition Facts : Calories 454 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 454 milligrams cholesterol, Fat 27 grams fat, Fiber 4 grams fiber, Protein 38 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 561 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
ROASTED VEGETABLE FRITTATA
The great thing about frittatas is that I can make them with whatever I have available in my garden and in the pantry. This version uses spring produce to its advantage. Roasting really intensifies the natural sweetness of the asparagus and onion, and the earthiness of the potatoes. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a large bowl, combine asparagus, potatoes and onion. Mix 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle over vegetables. Toss to coat. Transfer to an ungreased baking sheet. Roast 15-20 minutes or until vegetables are golden and tender, stirring halfway., Meanwhile, whisk eggs, milk and remaining salt and pepper until blended., Reduce oven setting to 350°. In a large ovenproof skillet, heat remaining oil over medium-high heat. Add ham; cook and stir 2-3 minutes or until lightly browned. Reduce heat to medium. Add roasted vegetables and garlic; cook 1 minute longer. Pour in egg mixture; sprinkle with cheeses and basil., Bake, uncovered, 15-18 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 204 calories, Fat 12g fat (4g saturated fat), Cholesterol 148mg cholesterol, Sodium 665mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
FRITTATA IN A RICE COOKER
Make and share this Frittata in a Rice Cooker recipe from Food.com.
Provided by Peggy loves Dessert
Categories Breakfast
Time 27m
Yield 1 fritatta, 4 serving(s)
Number Of Ingredients 8
Steps:
- Coat the inner pot with nonstick cooking spray.
- In a medium bowl, mix together the spinach, mushrooms and onions.
- Add the eggs, oregano, thyme, salt, pepper and cheese.
- Mix well until all ingredients are combined.
- Spoon the frittata into the inner pot. Close the lid and press the White Rice button and cook for 12-14 minutes.
- 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.
ROASTED VEGETABLE FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
- In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
ROASTED VEGETABLE FRITTATA FOR ONE (RICE COOKER)
I had leftover roasted vegetables from another meal, and it occurred to me to experiment with making a frittata. I think it turned out quite well, and made a nice light lunch for me. Using roasted vegetables makes the prep for this dish very minimal, and the rice cooker needs no monitoring - a boon on busy days.
Provided by duonyte
Categories Breakfast
Time 30m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- My rice cooker is a 3 cup model, which worked perfectly. A larger cooker may require some adjustments, and of course would be useful if making multiple servings.
- 1. Put the butter and white and light green part of green onion into the rice cooker bowl and turn it on.
- 2. While the butter melts, make sure your roasted vegetables are in small pieces. I used leftovers, a mix of cherry tomatoes, red bell pepper, radishes, asparagus, and beet. They had been seasoned with salt, pepper, garlic and lemon.
- 3. Pour the veggies into the rice bowl and pat into an even layer.
- 4. While the veggies warm up, beat the eggs together with the salt, pepper and water.
- 5. Stir in the green part of the green onion, thyme and shredded cheese. Pour it over the veggies.
- 6. Mine was set to the white rice setting. I came back in, oh, 15 minutes or so and found it had switched to the warm setting. Remove from rice cooker bowl - it should slide out readily - and serve.
Nutrition Facts : Calories 275.3, Fat 20.3, SaturatedFat 9.9, Cholesterol 400.1, Sodium 1032.6, Carbohydrate 4.3, Fiber 0.5, Sugar 0.7, Protein 18.4
ROASTED VEGETABLE FRITTATA
Eggs are an easy go-to-meal any time of day. Here, they become a one-skillet meal by adding leftover roasted vegetables for a hearty frittata.
Provided by Jennifer Perillo
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a medium bowl, beat the eggs, salt and pepper until combined. Preheat the oven to the broiler setting.
- Add the olive oil to an 8-inch cast-iron skillet and place over medium heat until the oil is shimmering. Add the eggs and vegetables. Let them cook, undisturbed, until the edges are set, about 2 minutes. Slip an offset spatula (a butter knife will work, too) under the sides and tilt the pan, to help the uncooked egg slide underneath. Repeat this all around the edge of the pan, until the top is wet but no longer runny.
- Place the skillet under the broiler, and cook until the top is golden and bubbly, 2 to 3 minutes, keeping a close eye so it doesn't burn. Remove the pan from the oven. Cut into 6 wedges, and serve immediately.
- Preheat the oven to 375 degrees F.
- Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
- Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
- Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!
POTATO AND VEGETABLE FRITTATA
Taken from the 'net' - any vegetables can be used to make a frittata, it's also nice eaten cold, great way to use up 'left overs'
Provided by McCarthy
Categories Vegetable
Time 30m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Melt one tablespoon of butter in frying pan and cook potatoes over medium heat until they begin to brown - remove from pan.
- Melt remaining butter add vegetables and ham and cook on medium heat for about 8 minutes.
- Break eggs and beat gently, season to taste.
- Return potatoes to the pan, add garlic then pour over the eggs. Cook for 20 minutes at a medium heat.
- Place frying pan under medium grill to cook top of frittata then sprinkle on cheese, return to grill and heat til cheese is melted.
Nutrition Facts : Calories 413, Fat 24.9, SaturatedFat 12.1, Cholesterol 312.1, Sodium 375.5, Carbohydrate 23.4, Fiber 3.7, Sugar 5.4, Protein 24.1
VEGETABLE FRITTATA WITH ROASTED TOMATO SALSA
Make and share this Vegetable Frittata With Roasted Tomato Salsa recipe from Food.com.
Provided by Ashley U
Categories Breakfast
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- In medium skillet, heat oil over medium heat.
- Add onion and pepper and cook, stirring often, until softened, about 5 minutes.
- Add mushrooms and cook, stirring often, until softened, about 5 minutes.
- In food processor, process tofu until smooth.
- Add egg whites, vinegar and basil; process until blended.
- In large bowl, combine mushroom mixture, tofu mixture, zucchini and soy cheese and mix with rubber spatula.
- Lightly coat inside of 9-inch deep-dish quiche pan with cooking spray.
- Spread mixture into prepared pan.
- Bake until frittata is firm and top is lightly golden, about 1 1/2 hours.
- Meanwhile, make salsa: Lightly coat baking sheet with cooking spray.
- Arrange tomatoes, onions and shallots on prepared sheet.
- Place in oven with frittata.
- Bake until tomato skins brown and blister, about 45 minutes.
- In food processor or blender, process roasted vegetables and 1/4 teaspoon salt until smooth.
- Pour sauce into medium saucepan.
- Heat over low heat until simmering.
- Pour into serving bowl and spriinkle with chives.
- Serve hot with frittata.
Nutrition Facts : Calories 180.6, Fat 7, SaturatedFat 1.3, Sodium 229.4, Carbohydrate 17.4, Fiber 4.6, Sugar 8.5, Protein 16.8
BAKED FRITTATA FOR ONE
If you want to use the tomato, look for a roma plum tomato at the grocery store; it's perfect. This is a great lunch or supper for one person, and the recipe easily doubles too.
Provided by Lennie
Categories Breakfast
Time 40m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Note that just about everything here is optional.
- Use vegetables you like.
- Use the kind of cheese you like.
- And if you don't have leftover boiled potatoes, don't sweat it.
- The dish will just be a little less hearty.
- Preheat oven to 350F degrees.
- Spray a pie plate with Pam.
- Beat eggs in a fairly large bowl.
- Meanwhile, heat butter (or cooking oil, but butter tastes better) in a skillet and saute the veggies of your choice along with the garlic.
- When tender, scrape into the beaten eggs.
- Add the parsley, cheese (try swiss for a change, or even mozzarella) and seasonings and stir.
- Pour into prepared pie plate and bake for 20-25 minutes until set.
- Let stand for two minutes, then cut into wedges and enjoy.
Nutrition Facts : Calories 438.3, Fat 31.5, SaturatedFat 16.6, Cholesterol 432.2, Sodium 451.9, Carbohydrate 16, Fiber 4.7, Sugar 8.9, Protein 26.5
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