Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, rice cooker zucchini frittata. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Rice Cooker Zucchini Frittata is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Rice Cooker Zucchini Frittata is something which I have loved my entire life.
A rice cooker frittata is the ideal meal when you want something filling but don't have much time. It's delicious for breakfast, brunch, or dinner. You can basically put any type of cut-up veggie in your frittata.
To begin with this particular recipe, we must prepare a few components. You can have rice cooker zucchini frittata using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Rice Cooker Zucchini Frittata:
- Get 1/2-1 Onion *finely chopped
- Get 2 (400 g) Zucchini *shredded or coarsely grated
- Get 1 cup shredded Tasty Cheese *Cheddar Cheese
- Get 30 g Butter
- Prepare 1/4 cup chopped Parsley *add more herbs of your choice
- Make ready 4 Eggs *lightly whisked
- Make ready 3/4 teaspoon Salt *1 teaspoon is quite salty
- Make ready 1/2 cup Self-Raising Flour
- Make ready Freshly Ground Black Pepper
It's a fast wholesome meal and fun for the kids to make. Grease the rice cooker bowl with canola spray or olive oil. Layer rice, zucchini, mushrooms and basil in dish. Spoon the frittata into the inner pot.
Instructions to make Rice Cooker Zucchini Frittata:
- Line the base of rice cooker’s inner pot with baking paper.
- 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.
- Pour the mixture into the prepared rice cooker’s inner pot and press ‘Start’ button at ‘Cake’ setting.
- 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.
- *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.
- Oven Baking: Pour the mixture into a buttered baking dish, and bake in the oven at 200℃ for 30-40 minutes or until cooked.
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. Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling. This zucchini frittata, however, is delicate and creamy, almost like a crustless quiche. There are three secrets to success: squeeze as much water as possible out of the zucchini; add heavy cream and lots of cheese to the egg mixture; and bake the frittata in a low-temperature oven.
So that is going to wrap this up for this exceptional food rice cooker zucchini frittata recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
