Spinach & Mushroom Breakfast Frittata
Listed ingredient measurements may need to be halved
to fit smaller rice cookers.
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Spinach & Mushroom Breakfast Frittata

Start your day with something good to eat and fun to say. Frittata.


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

1/2 tsp ground oregano

1/2 tsp ground thyme

pinch salt and pepper

1/4 cup asiago or Parmesan cheese, grated

Coat the inner pot of your rice cooker 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, press White Rice and cook 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. 

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