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Asparagus Frittata
Asparagus Frittata
Appliance: Rice Cooker - 6 cup capacity and larger. See Note.
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This asparagus recipe is Gluten Free
Asparagus Frittata
   4 large eggs
   3 tablespoons half and half or whole milk
   1/2 teaspoon salt
   1/4 teaspoon black pepper
   2-4 asparagus spears
   1 tablespoon cooking oil
   Pinch of salt
   1 tablespoon butter
   6 grape or cherry tomatoes, halved
   1/4 cup shredded Fontina or Swiss cheese

In a bowl, beat eggs lightly (overbeating will cause eggs to become tough). Mix in half and half or milk, salt and pepper. Set aside.

Snap woody ends from asparagus spears and slice into thin rounds (1/4 inch).

Heat oil in the inner bowl of your rice cooker. Use saute setting, if available. Add asparagus, along with a pinch of salt, and cook 3-4 minutes stirring occasionally.

Add butter to asparagus and use a spatula to coat sides of rice cooker's inner bowl, as well as the bottom. Evenly distribute asparagus pieces, then gently pour egg mixture over them. Add tomato halves, then sprinkle the cheese over the top.

Cover and cook until eggs are set, 11-13 minutes.

Carefully slide frittata from inner bowl. Allow to cool a 2-3 minutes, then slice into wedges and serve.

This recipe works best in larger rice cookers with inner cooking bowls that have flat bottoms. Cooking time will vary based on your rice cooker's capacity. Larger rice cookers will cook the frittata more quickly, as it will be a much thinner layer. Check frittata periodically throughout cooking time to avoid overcooking.

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