“When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely! The soft, melting goat cheese mingled with the asparagus and creamy eggs. The frittata makes a great light supper or luncheon dish; serve it with a fruit salad.” — Diane Phillips, author of The Everyday Rice Cooker: Soups, Sides, Grains, Mains, and More
- 1 Tablespoon olive oil
- 1 Tablespoon finely chopped spring onion or green onion, white part only
- 1/2 Pound asparagus, trimmed and cut into 1/2-inch pieces
- 4 large eggs
- 1/3 Cup heavy cream
- 1 Teaspoon salt
- 1/4 Teaspoon Tabasco sauce
- 1/2 Cup crumbled goat cheese
Set a medium rice cooker to the regular cycle (or to the quick cook if it’s a fuzzy-logic machine). Heat the olive oil and sauté the spring onion for 1 minute. Add the asparagus and cook for another 3 minutes, or until the asparagus begins to soften. In a medium mixing bowl, whisk together the eggs, cream, salt, and Tabasco. Pour the egg mixture over the asparagus and sprinkle with the goat cheese.
Cover the rice cooker and reset to the regular cycle. The frittata will take 3 to 4 minutes to cook. Allow it to continue steaming, covered, for an additional 6 minutes on the keep-warm setting or with the machine turned off. (Many rice cookers, including all fuzzy-logic machines, do this automatically.) Serve warm or at room temperature.