Aroma ARC-930SB, Instruction Manual

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1/2 cup frozen spinach, thawed, drained and squeezed dry
1/2 cup fresh button mushrooms, cleaned and sliced
2 green onions, chopped
4 large eggs, beaten (you may use egg substitute)
1/2 tsp. ground oregano
1/2 tsp. ground thyme
pinch salt and freshly ground black pepper
1/4 cup Asiago cheese, grated (you may use Parmesan
cheese)
Coat the inner pot with nonstick cooking spray. In a medium
bowl, mix together the spinach, mushrooms and onions. Add the eggs,
oregano, thyme, salt, pepper and cheese. Mix well until all ingredients
are combined. Spoon the frittata into the inner pot. Close the lid and
press the “STEAM/COOK” button and steam for 12-14 minutes. When
done, the eggs should be firm on the bottom and almost set on the top.
Use a plastic spatula to slice the frittata into wedges and serve.
Serves 4.
Spinach & Mushroom Breakfast Frittata
3 medium Yukon Gold potatoes, cleaned and cut into 1-inch
pieces
2 cups water
4 large eggs, beaten
pinch salt and freshly ground black pepper
1/2 cup Gouda cheese, shredded
1 green onion, chopped
Coat the inner pot with nonstick cooking spray. Place the
potatoes in the bottom of the inner pot and cover with the water. Close
the lid, press the “STEAM/COOK” button and steam for 25 minutes. When
done, use oven mitts to remove inner pot from the rice cooker and
carefully strain out the remaining water. Replace the inner pot and
potatoes in the rice cooker and pour the eggs over the potatoes.
Sprinkle with the salt and pepper. Layer with the Gouda cheese and
green onion. Close the lid, press the “STEAM/COOK” button and steam
for 12-14 minutes, or until the eggs are firm around the edges and the
top is almost set. Let stand for 2 minutes. Spoon onto 4 individual plates.
Serves 4.
Yukon Gold Potato & Egg Scramble
1/2 taz a esp ina cas con gel ada s,d esc ong ela das y
dre nad as
1/2 taz a cha mpi ñon esf res cos ,lim pio sy reb ana dos
2 ceb olla sv erd es, pic ada s
4g ran des hue vos ,b atid os( se pue de usa rsu stit uto de hue vo)
1/2 cuc har adi ta oré gan om olid o
1/2 cuc har adi ta tom illo mol ido
Pizc a sal yp im ien ta neg ra mol ida fre sca
1/4 taz a que so Aci ago ,ra lla do (se pue de usa rq ues o
Par mes ano )
Cub rir la olla int erio rc on spr ay par ac oci nar ant iad her ent e.E nu n
taz ón med ian o,m ezc lar la esp ina ca, los cha mpi ñon esy las ceb olla s.
Agr ega rlo sh uev os, elo rég ano ,e lto millo ,la sal ,la pim ien ta ye lq ues o.
Mez cla rb ien has ta que tod osl osi ngr edi ent ese sté nc om bin ado s.C on
un cuc har ón, ver ter la frit tat ae nla olla int erio r.C erra rla tap ay pre sio nar
elb otó nd eC oci nar /Va por iza ry vap oriz arp or1 2-1 4m inu tos .C uan do
ter min e,l osh uev osd ebe ne sta rfi rm ese ne lfo ndo yc asi list ose nla
sup erfi cie .U sar una esp átu la de plá stic op ara reb ana rla frit tat ae n
reb ana das yse rvir .R ind e4 por cio nes .
Frittatade espinacasy champiñonespara eldesayuno
3medianas papasdoradas Yukon,limpias ycort adasen trozos
de2,54cm
2tazas agua
4grandes huevos,batidos
Pizca saly pimientanegra molidafresca
1/2taza quesoGouda, desmenuzado
1 cebollaverde, picada
Cubrirla ollainterior conspray paracocinar antiadherente. Colocar
laspapas enel fondode laolla interiory cubrircon elagua. Cerrarla
tapa,presionar elbotón deCocinar/Vaporizar yvaporizar por25
minutos.Cuando termine,usar guantestérmicos parasacar laolla
interiorde laarrocera ydrenar cuidadosamenteel aguarestante. Volver
ainsertar laolla interiory laspapas enla arroceray verterlos huevos
sobrelas papas.Espolvorear conla saly lapimienta. Colocaruna capa
dequeso Gouday cebolla.Cerrar latapa, presionarel botónde
Cocinar/Vaporizary vaporizarpor 12-14minutos ohasta quelos huevos
esténfirmes alrededorde laorilla yla superficieesté casilista. Dejar
reposarpor 2minutos. Serviren 4platos individuales.Rinde 4porciones.
Huevosrevueltos conpapas doradasYukon
30
30
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