Rice Cooker Quinoa Frittata

Frittata is one of my children's  on-the-go breakfast.  It usually starts on the stove and finished baking in the oven. Nowadays, I baked the frittata in the rice cooker instead, using the "cake" feature.  It's so simple and makes cleaning up super easy.  

Ingredients

• 4 eggs, lightly beaten
• 160g cooked quinoa
• 160g cooked black beans
• 1/4 cup roasted diced beetroot
• 1 tsp garam masala

Instructions

1.    In a large bowl, whisk eggs and spices together, before adding the remaining ingredients.  Mix well.
2.    Oil the bottom of the rice cooker inner pot.

3.    Pour the egg mixture into the inner pot and place it into the rice cooker.
4.    Select the "cake" function of the rice cooker, bake the mixture for approximately 35min (I'm using Tefal brand, timing may vary for other brands).
5.    Turn the frittata onto the steamer tray that comes with the rice cooker to cool.

6.  Voila! Freshly cooked Rice Cooker Quinoa Frittata is ready to be served!