Name: Vegetarian slow cooker rice frittata recipe
Prep time: 30 min
Cook time: 160 min
Total time: 190 min
Yield: 1
Ingredients: 110g (1/2 cup) medium-grain calrose rice; 18.20 gm olive oil; 1 small brown onion, finely chopped; 1 red capsicum, deseeded, coarsely chopped; 2 garlic cloves, crushed; 60g baby spinach; 6 eggs, lightly whisked; 100g mixed red and yellow grape tomatoes, halved; 100g marinated Persian feta, drained, crumbled

Vegetarian slow cooker rice frittata recipe

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Prep Time:
30 minutes

Cook Time:
160 minutes

Total Time:
190 minutes

Slow Cooker Veggie Frittata: Cheesy, tender perfection with minimal effort.

Ingredients:

110g (1/2 cup) medium-grain calrose rice
1 small brown onion, finely chopped
1 red capsicum, deseeded, coarsely chopped
60g baby spinach
100g mixed red and yellow grape tomatoes, halved
100g marinated Persian feta, drained, crumbled

Instructions:

Cook rice in a saucepan of boiling water until just tender, about 10 minutes. Drain before using.
Heat oil in a large flameproof bowl over medium heat. Sauté onion for 3 minutes until softened. Add capsicum and garlic; cook for 2 minutes more. Transfer to a large heatproof bowl, then stir in spinach and rice until spinach wilts. Let cool slightly.
Clean any grease residue off the slow cooker bowl. Lightly grease the bowl, then line it with a 40cm piece of baking paper, smoothing out any folds against the side.
Combine the eggs with the rice mixture, then transfer everything to the slow cooker. Top with tomato halves, placed cut-side up, and crumbled feta, pressing gently. Cover with a folded tea towel and cook on Low for 2 1/2 hours.
Allow the frittata to cool on a serving board for 10 minutes before serving.

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