Seeing your response to our Aroma giveaway hosted by Colleen @ My Vegan Gluten-Free Life and all new followers and likes we got (thanks!), I got the urge to share this delicious, healthy and simple rice cooker omelet recipe with you. I made one yesterday in our very basic rice cooker, but instead of asparagus (not in season here) I used golden hand picked chanterelle mushrooms (just around the corner) and minced shallot.
This is is the original Asparagus & Swiss Cheese “Omeletatta” recipe from the 5 Plus 5 recipe book by Aroma. Prep: 5 min. Total: 25 min. Serves four as a entree or side-dish.
Have on hand: Butter, Salt and pepper, to taste.
6 large eggs, beaten with a dash of salt and pepper
1/2 cup shredded Swiss cheese
1 tsp. fresh thyme leaves (or your preferred herb)
1 green onion, chopped
Press the Cook button on the rice cooker and melt the butter. Add the asparagus (or your choice) and saute for about 4 minutes, stirring occasionally. Pour the eggs over the asparagus and scatter the remaining ingredients over the eggs. Close the lid and Cook for 12 to 14 minutes, or until the eggs are set. Slide the omelet onto a large serving plate, cut into large wedges and serve at once or cold.
I would not include the thyme in this recipe as it tends to dominate the tasty asparagus. I would use nothing but a pinch of salt & pepper and sprinkle some fresh parsley or basil on on top when serving. Fresh asparagus is a treat so why spoil it.
This way you can make any omelet of your choice, seafood, ham or a Spanish omelet depending on the ingredients you have at hand. Of course you can also cook other egg dishes like scrambled eggs, tortillas, poached or american fried rice in your rice cooker.
A tip when you make a omelet or bake a sponge cake. Closing the lid bakes as a owen but doesn’t brown and keeps the moisture enclosed. Full bread should be turned over and cooked again for a time depending on the amount of dough.
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