Rice cooker frittata

Crappy phone pic, but...

I've been going crazy cooking things in the rice cooker lately. I decided to up my game and try cooking a frittata. I made a variation on this recipe, except with only frozen vegetables (pre-chopped and frozen kale, onions and peppers, broccoli... did you know just how many vegetables you can get frozen for cheap these days?). I then added 2 oz of goat cheese and some salt to the beaten eggs and olive oil. Was the olive oil necessary? I don't know.

Anyway, the rice cooker thought this thing was done before it was. I had to hit the button, check on it after I heard it pop, wait for it to cool down, hit the button again a few times. After that though, it came out pretty much perfectly! (Minus the "not enough salt", but you can't blame the rice cooker for that.)

Pretty much perfect with some tobasco.

This was made in the same rice cooker I bought for $60-$80 a few years ago from a pan-asian grocery (weirdly, it's now more expensive than when I bought it...) with just a simple "cook" setting. Since then, rice cookers have gotten a lot more advanced (maybe I'll get one of those some day) but I'm still amazed at just how much stuff I can make in this thing.