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Summer Veggies Frittata

Vegetarian Gluten-Free

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Did you know that your ordinary looking rice cooker can make a LOT more than just rice? How about a recipe that uses your rice cooker to cook a gorgeous frittata With summer vegetables? This Italian goodness is perfect for a brunch or light lunch, and is super easy to make. This meal serves 2-4 people and is perfect for a little get-together.

Prep Time 25 minutes

Difficulty Level: Low

Summer Veggies Frittata

Ingredients for Vegetable Mixture:

Garlic - 1 clove

Potato - 1 small (peeled and finely julienned)

Zucchini - 1 small (thinly sliced into rounds)

Olive oil - 1 tbsp.

Salt - to taste

Black pepper - to taste

Red bell pepper - 1 small (or yellow pepper)

Ingredients for Egg Mixture:

Eggs - 6 large

Olive oil - 1 tbsp

Cheddar cheese - 2 tbsp.

Salt and Pepper - to taste

Method of preparing the Egg Mixture:

Add some olive oil to the bottom of a frying pan and start heating it up.
Add the garlic clove, and let the oil heat up until the garlic becomes lightly browned. Then, discard the garlic clove.
Add the vegetables, and season with salt and pepper. When ready, set everything aside. Add 1 tbsp of olive oil to the rice cooker bowl and spread it around.
Add the entire egg mixture and beat the eggs inside the rice cooker bowl. Add the vegetable mixture evenly. Now switch the heat on, using the regular rice setting. When the cooking cycle finishes, your frittata will be done!

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Related Topics: easy to make , vegetables , olive oil , egg recipes , eggs , frittata , italian dish , rice cooker recipe

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