This ‘Rice Cooker Frittata’ has been inspired by Greek ‘Lamb & Spinach Spanakopita’ which I LOVE. Basically I added the same ingredients to my Frittata mixture and cooked it in the rice cooker at ‘Cake’ setting. As always, the top side of the Frittata can’t be browned when cooked in the rice cooker, but it looks just fine when it’s flipped over on the plate.

Makes

4 Servings

Ingredients

1 tablespoon Olive Oil
1 Onion *finely chopped OR thinly sliced
1 clove Garlic *finely chopped
250g Lamb Mince
1 teaspoon Mixed Herbs *Mixed Herbs that I used was a mix of Thyme, Rosemary, Marjoram, Basil, Oregano and Sage
Salt & Black Pepper
120g Spinach *I used Baby Spinach
4 Eggs
1/2 cup Self-Raising Flour
1/4 teaspoon Salt *alter the amount depending on the saltiness of Fetta
Ground Black Pepper as required
100g Fetta *crumbled
1/4 cup chopped Parsley

Method
  1. Line the base of rice cooker’s inner pot with baking paper. *Note: It might be unnecessary depending on the condition of your inner pot.
  2. Heat Olive Oil in a frying pan over medium heat, cook Onion, Garlic and Lamb Mince until Onion is softened. Add Mixed Herbs, and season lightly with Salt & Black Pepper. Add Baby Spinach. It would be a little tricky to cook Baby Spinach, but the volume of Baby Spinach will instantly reduce. When wilted, remove from heat and set aside.
  3. Place Eggs, Self-Raising Flour, Salt & Black Pepper in a mixing bowl, and mix well. Add crumbled Fetta, Parsley and Lamb & Spinach mixture, and gently mix to combine.
  4. Pour the mixture into the prepared rice cooker’s inner pot, spread evenly, and start cooking at ‘Cake’ setting.
  5. If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. Turn out on a plate, and carefully peel away baking paper. Serve hot or cold with a refreshing salad.
  6. *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. I took it out after 35 minutes.