Rice Cooker Vegetable Frittata Recipe



  • 4 large-sized eggs (beaten)
  • ½ cup of frozen spinach (it must be drained and dry-squeezed)
  • ½ cup of cleaned, sliced, fresh button mushrooms
  • ¼ cup grated cheese (Parmesan cheese is more preferred.)
  • 2 green onions (chopped)
  • ½ teaspoon of ground thyme
  • ½ teaspoon of ground oregano
  • Pinch of slat
  • Small amount of ground black pepper


  1. Grease your rice cooker’s inner pot using non-stick cooking spray.
  2. Get a medium bowl.
  3. Add the spinach, onions and mushrooms into the bowl.
  4. Mix them thoroughly.
  5. Pour the frittata into the cooker’s inner pot.
  6. Place the lid.
  7. Turn on the cooker and press the cook button
  8. Let it cook for at least 10 to 15 minutes.
  9. Make sure that the eggs are set on the top before slicing it using a plastic spatula.

This recipe and photo is courtest of justbento.com