Green Onion and Potato Frittata

For a higher nutritional value (or if you dislike the pungency of green onions), substitute fresh baby spinach.


4 cups water

1 medium-sized potato

2 eggs

3 tablespoons whole milk

1 tablespoon finely chopped green onions

Salt and freshly ground black pepper, to taste

1 tablespoon butter, divided use

2 slices Cheddar cheese

  • Fill the rice cooker pot with 4 cups water. Cover the rice cooker and set to Cook. When water boils, add the potato and boil for 15 minutes.

  • Lightly whisk the eggs, milk, green onions, salt, and pepper in a bowl. Set aside.

  • Once the potatoes are cooked in the rice cooker, remove the potato and set aside to cool. When cooled, peel and cut the potato into ½-inch cubes. Set aside.

  • Clean out the rice cooker and wipe dry. Add ½ tablespoon of the butter to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm and the butter melts, add the potato cubes and fry for 2 to 3 minutes, spreading the potatoes evenly across the pot.

  • Add the remaining butter. When it melts, gently pour in the egg mixture so that the egg spreads evenly across the pot surface. Cook the egg on one side for about 5 to 8 minutes, covering the rice cooker during this process. When egg is almost cooked (cooked on one side but still runny on top), add the Cheddar cheese, cover rice cooker, and allow cheese to melt.

  • After the cheese melts and the runny portions of the egg are cooked, transfer egg onto serving plate and serve immediately.

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