Rice cooker pumpkin and leek frittata

Give this easy veggie frittata a go. With just 10 minutes prep time needed, the rice cooker will do the rest!

4

10m

Note: + cooling time

1h

Ingredients

  • 400g butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 2 tbs olive oil
  • 1 leek, pale section only, thinly sliced
  • 2 garlic cloves, crushed
  • 60g pkt Coles Australian Baby Spinach
  • 8 Coles Australian Free Range Eggs
  • 1/4 cup (60ml) thickened cream
  • 50g goat’s cheese, crumbled
  • 350g mixed tomatoes, halved
  • 1/4 cup basil leaves

Method

STEP 1

Cook the pumpkin in a steamer over a saucepan of simmering water for 8-10 mins or until just tender.

STEP 2

Meanwhile, heat oil in a large frying pan over medium-high heat. Add leek and garlic and cook, stirring, for 5 mins or until leek softens. Add the spinach. Cook, stirring, for 1-2 mins or until the spinach wilts. Set aside to cool slightly.

STEP 3

Grease the bowl of a rice cooker. Whisk the eggs and cream in a large bowl until well combined. Season. Add the leek mixture and stir to combine. Pour into the prepared rice cooker. Top with the pumpkin and goat’s cheese.

STEP 4

Cook for 45-50 mins or until the frittata is set and cooked through.

STEP 5

Transfer the frittata to a serving plate. Top with tomato and basil. Season to serve.

Serve with mixed salad leaves and olive oil

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.