Rice-cooker frittata

So, I took this recipe from Just Bento's frittata recipe, and modified it a teensy bit because I don't have the veggies she uses. I'm definitely going to have this for lunch tomorrow! Eggy goodness...




The vegetables:
- 3 torn-up leaves of bok choi
- 1 green pepper, cut into small bits
-  a couple slices of onion, diced
- one potato, julienned
- salt and pepper

The rest:
- 6 eggs
- half a small pack of ground meat


First, fry up the veggies in your frying pan, and season with salt and pepper. Put them in a bowl and set them aside, then fry up the ground meat. This produced quite a lot of oil; next time I'm gonna pat the meat off with a paper towel to get rid of the excess moisture.

Next, beat six eggs together and put it into the rice cooker bowl. I added about 1/5 cup of milk, since the original recipe calls for cheese: bad move. Excess liquid is never a good thing in a rice cooker, and I'll remember that next time. Anyway, then add the veggies and the meat, pop the whole shebang into the cooker and press the "cook rice" button.

Once it's finished, take it out of the cooker and set it on a plate to cool. Mine turned out a bit watery in the middle, again because of the excess moisture, but I'll deal with it.

Mmm, ketchupy deliciousness.