Vegetarian slow cooker rice frittata recipe

Put your slow cooker to work! This vegie-ful frittata is cooked low and slow to cheesy, pain perfection.

The ingredient of Vegetarian slow cooker rice frittata recipe

1. 110g (1/2 cup) medium-grain calrose rice
2. 1 tbsp olive oil
3. 1 small brown onion, finely chopped
4. 1 red capsicum, deseeded, coarsely chopped
5. 2 garlic cloves, crushed
6. 60g baby spinach
7. 6 eggs, lightly whisked
8. 100g mixed red and yellow grape tomatoes, halved
9. 100g marinated Persian feta, drained, crumbled

The instruction how to make Vegetarian slow cooker rice frittata recipe

1. Place rice in a saucepan of boiling water and cook for 10 minutes or until just tender. Drain.
2. Meanwhile, heat the oil in the flameproof bowl of a 5L (20 cup) slow cooker or a large, deep frying pan greater than medium heat. Cook the onion, stirring, for 3 minutes or until softened. grow capsicum and garlic. Cook, stirring, for 2 minutes or until softened. Transfer to a large heatproof bowl. accumulate the spinach and rice to the onion mix and stir up until spinach is wilted. Set aside to cool slightly.
3. Wipe the slow cooker bowl clean if you used it to fry in, after that lightly grease. Transfer the bowl to the slow cooker. Cut a 40cm piece of baking paper and use to line the bowl, pressing adjacent to neighboring side to flatten out folds.
4. disturb the eggs into the rice mixture. Pour into the slow cooker. Dot the top subsequent to tomato, cut-side up, and feta, pressing in gently. Fold a clean tea towel in half and place on top of higher than the slow cooker. Cover and cook regarding Low for 21/2 hours.
5. Transfer frittata to a serving board for 10 mins to cool slightly to the front serving.

Nutritions of Vegetarian slow cooker rice frittata recipe

calories: 220.836 calories
fatContent: 11.4 grams fat
saturatedFatContent: 4.1 grams saturated fat
carbohydrateContent: 17.4 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 11.1 grams protein
cholesterolContent:
sodiumContent: