Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, rice cooker zucchini frittata. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Rice Cooker Zucchini Frittata is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Rice Cooker Zucchini Frittata is something that I have loved my entire life. They’re nice and they look wonderful.
When the cooking cycle finishes, the frittata is done! Spoon the frittata into the inner pot. When done, the eggs should be firm on the bottom and almost set on the top.
To get started with this recipe, we have to first prepare a few components. You can have rice cooker zucchini frittata using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Rice Cooker Zucchini Frittata:
- Make ready 1/2-1 Onion *finely chopped
- Prepare 2 (400 g) Zucchini *shredded or coarsely grated
- Prepare 1 cup shredded Tasty Cheese *Cheddar Cheese
- Take 30 g Butter
- Make ready 1/4 cup chopped Parsley *add more herbs of your choice
- Prepare 4 Eggs *lightly whisked
- Get 3/4 teaspoon Salt *1 teaspoon is quite salty
- Make ready 1/2 cup Self-Raising Flour
- Make ready Freshly Ground Black Pepper
Adding the brown rice helps to bulk out the meal and ensure you are full and satisfied. Use the steaming power of your rice cooker to gently cook the perfect morning frittata. Zucchini fritters made extra crispy and extra tasty with the addition of parmesan! Crispy on the outside, and moist but not soggy on the inside.
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.
The path to crispy zucchini fritters. That you want crispy outsides goes without saying - there's nothing sadder than a towering stack of soggy fritters. 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. Yellow summer squash works just fine in place of zucchini, although the yellow color blends in with the egg, resulting in a less stunning frittata. Run a silicone spatula around the edges, gradually working under the frittata until the entire thing is loose from the pan.
So that is going to wrap this up for this exceptional food rice cooker zucchini frittata recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
