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
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