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Frittata with Zucchini, Tomatoes and Goat Cheese
Appliance: Rice Cooker - 6 cup capacity and larger. See Note.
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This recipe is part of the Gluten Free Collection
Frittata with Zucchini, Tomatoes and Goat Cheese
Ingredients
   3/4 cup shredded zucchini
   4 eggs
   2 tablespoons milk
   1/4 teaspoon salt
   1/8 teaspoon pepper
   1 whole green onion, thinly sliced
   4-6 basil leaves, finely sliced
   1 tablespoon butter
   2 ounces of goat cheese, crumbled
   6 to 8 grape or cherry tomatoes, halved


Directions
Wrap shredded zucchini in a tea towel, cheesecloth or a coffee filter. Twist into a ball and squeeze, continuing to twist and squeeze until zucchini is as dry as possible.

In a bowl, lightly beat eggs (overbeating will cause eggs to become tough). Roll zucchini between your hands to break up the ball and add it to the egg mixture along with the milk, salt and pepper, green onion and basil and mix only until combined.

Spread butter evenly over sides and bottom of inner bowl of rice cooker. Pour egg mixture into inner bowl. Sprinkle cheese and tomatoes evenly over eggs. Cover and push Cook button. Cook until eggs are set, 14-16 minutes.

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

NOTE:
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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