Caramelized onion, mozzarella and chard Rice Cooker Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 eggs2 cups chopped chard (keep stems chopped and separate)1 cup fresh mushrooms (I used oyster mushrooms)a handful of grated mozzarella a quarter cup of grated carrot 1 large onion1 tbsp butter 6 small spring onions (chopped)a dash of salt to tastea pinch each of rosemary, thyme and oregano
1. Chop the onion finely and caramelize it by cooking it slowly in a tbsp of butter, in a medium pan over a low heat. It should take 20-30 minutes to caramelize. Use the time to prepare the rest of the greens. When it's all brown and sticky and sweet and wonderful, put it in the rice cooker and try not to eat it.
2. Throw the chard stems into the pan and fry them a little. Increase the heat and add the rest of the greens and the carrot. Sprinkle in the herbs for extra flavour. Keep the mushrooms out. When the greens have reduced, throw them in the rice cooker too.
3. Add a handful of grated mozarella, and the mushrooms to the rice cooker.
4. Whisk up the eggs and pour them into the rice cooker.
5. Stir it like crazy until it's all one big eggy jelly-ish gloopy blob.
6. Close the lid of the rice cooker, turn it on and wait. When it turns off its cooking cycle, check if the frittata is done by poking it with a chopstick. Keep cooking it until it's firm, fluffy and delicious.
7. Turn off the rice cooker and let it cool a bit. Lift the inner part out if you can. The frittata will shrink as it cools, pulling away from the sides, making it easier to remove.
8. Cut it up like pizza and enjoy it guilt-free because it's about 120 calories a slice.
Serving Size: makes 6 slices
2. Throw the chard stems into the pan and fry them a little. Increase the heat and add the rest of the greens and the carrot. Sprinkle in the herbs for extra flavour. Keep the mushrooms out. When the greens have reduced, throw them in the rice cooker too.
3. Add a handful of grated mozarella, and the mushrooms to the rice cooker.
4. Whisk up the eggs and pour them into the rice cooker.
5. Stir it like crazy until it's all one big eggy jelly-ish gloopy blob.
6. Close the lid of the rice cooker, turn it on and wait. When it turns off its cooking cycle, check if the frittata is done by poking it with a chopstick. Keep cooking it until it's firm, fluffy and delicious.
7. Turn off the rice cooker and let it cool a bit. Lift the inner part out if you can. The frittata will shrink as it cools, pulling away from the sides, making it easier to remove.
8. Cut it up like pizza and enjoy it guilt-free because it's about 120 calories a slice.
Serving Size: makes 6 slices
Nutritional Info Amount Per Serving
- Calories: 120.5
- Total Fat: 6.7 g
- Cholesterol: 170.1 mg
- Sodium: 217.6 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 2.9 g
- Protein: 8.1 g
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