A Frittata Recipe for the Rice Cooker
  • 3 eggs
  • 1cup milk,
  • 1Box frozen spinach
  • 2-3 left-over baked potatoes
  • 2cups shredded Italian cheese or mozzarella
  • seasoning salt
  • cayenne pepperoptional
  • 2tbsp mayonnaise
  • Parmesan cheesegrated
  1. Place enough oil in the Rice Cooker to cover the bottom of the pan liberally. Turn on high. Slice the cold potatoes, sprinkle them with seasoning salt and Parmesan cheese, and place them in a layer on the bottom. Allow to cook at high while you prepare the remaining ingredients.
  2. Place frozen spinach in the microwave in a covered bowl with a few teaspoons of water. Microwave around 4-5 minutes. Remove carefully and drain off the water, pressing the water out of the spinach with a slotted spoon or spatula. Add 1 teaspoon of onion powder, 1/2 teaspoon garlic salt, 1 cup of cheese, and mayonnaise. If you like, you can add around 1/4 to 1/2 teaspoon cayenne pepper. Mix well and spread across the top of the potatoes. Be sure the unit is on High.
  3. Mix three eggs, milk, salt, and pepper. Pour over the other ingredients. Again, hit the cook button so it is cooking on high. Sprinkle a little parsley and garlic salt over the top. When the eggs are almost done, sprinkle the remaining 1 cup of cheese over the top. Allow to cook longer until almost firm. I let mine sit 30 minutes or more on warm setting to “settle” before we eat it. It could be eaten sooner.
  4. Serve in slices like pizza or pie.
Recipe Notes

We eat this with a chili sauce; I make my own with ketchup seasoned with chili powder.