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.
26
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
3
PARTS IDENTIFICATION
Steam Tray
Measuring Cup
Rice Paddle
Soup Ladle
ACCESSORIES
Handle
Lid Release Button
Lid
Condensation
Collector
Digital Display
Off Button
White Rice Button
Keep Warm Button
Delay Timer Button
Steam/Cook Button
Brown Rice Button
