![background image](http://html1.mh-extra.com/html/aroma/arc-930sb/arc-930sb_instruction-manual_2975296032.webp)
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
All manuals and user guides at all-guides.com