Rice cooker frittata with summer vegetables

Ingredients

• 1 whole garlic clove, peeled
• 1 small red or yellow pepper, cut into small dice
• 1 small potato, peeled and finely julienned
• 1 small zucchini, sliced into thin rounds
• Salt and pepper
• 1 tbsp olive oil
• 6 large eggs
• 2 tbsps

Steps

1. Heat up the frying pan with 1 tablespoon of olive oil. Add the garlic clove, and let the oil heat up until the garlic is lightly brown. Discard the garlic clove.
2. Add the vegetables. The key with the vegetables is to cut them up as small and thinly is you can, so that they cook fast. Season with salt and pepper. Set aside.
3. Put 1 tablespoon of olive oil in the rice cooker bowl. Spread it around the bottom and about 2 inches /5 cm up the sides, using a paper towel. Add the eggs, grated cheese, salt and pepper, and beat the eggs in the bowl (take care not to scratch the surface if you're using a metal fork for this). Add the vegetables and distribute them evenly in the egg mixture.
4. Put the bowl in the rice cooker and switch on, using the regular rice setting. When the cooking cycle finishes, the frittata is done!