The rice cooker has become my new best friend these days, with recipe testing and writing going on for 6 to 8 hours a day before I leave for Italy in 2 1/2 weeks (don't even get me started on my panic!)
Rice cookers are a great tool in your kitchen, they cook perfect rice every time, steam vegetables perfectly, and they can also sub in for a slow cooker making soups, braises, and frittatas!
Today I decided that it was time to check out this baby when making a frittata this morning, and it was a rousing success. I was a bit afraid that it would over-cook, especially in the on/off style rice cooker (above) but it performed like a champ, resulting in tender fluffy eggs, with melting goat cheese throughout.
Unfortunately, the battery in my camera was dead, so the photos are not mine.
Rice Cooker Asparagus Goat Cheese Frittata
Serves 3 to 4
1 tablespoon olive oil
1 tablespoon finely chopped spring onion, or scallion using only the white part
1 cup asparagus, cut into 1/2-inch pieces
4 large eggs
1/3 cup heavy cream
1 teaspoon salt
1/4 teaspoon Tabasco
1/2 cup crumbled goat cheese
- Turn the rice cooker on to the regular cycle or “quick cook” with neuro fuzzy logic cookers.
- Heat the oil and sauté the onion for 1 minute; add the asparagus, and cook for another 3 minutes until the asparagus begins to soften.
- In a mixing bowl, whisk together the eggs, cream, salt and Tabasco.
- Pour the egg mixture over the asparagus, and sprinkle with the goat cheese.
- Cover and cook on regular cycle, this may take 3 to 4 minutes, then allow the frittata to rest for 6 minutes (a total of 10 minutes of time in the rice cooker)
- Remove the cover, and serve warm or at room temperature.