Aroma ARC-930SB Spinach & Mushroom Breakfast Frittata, Yukon Gold Potato & Egg Scramble, Dry

Spinach & Mushroom Breakfast Frittata
1/2 cup	frozen spinach, thawed, drained and squeezed	dry
1/2 cup	fresh button mushrooms, cleaned and sliced
2	green onions, chopped
4 large	eggs, beaten (you may use egg substitute)
1/2 tsp.	ground oregano
1/2 tsp.	ground thyme
pinch	salt and freshly ground black pepper
1/4 cup	Asiago cheese, grated (you may use Parmesan
	cheese)

Coat the inner pot with nonstick cooking spray. In a medium
bowl, mix together the spinach, mushrooms and onions. Add the eggs,
oregano, thyme, salt, pepper and cheese. Mix well until all ingredients
are combined. Spoon the frittata into the inner pot. Close the lid and
press the “STEAM/COOK” button and steam for 12-14 minutes. When
done, the eggs should be firm on the bottom and almost set on the top.
Use a plastic spatula to slice the frittata into wedges and serve.
Serves 4.
Yukon Gold Potato & Egg Scramble
3 medium	Yukon Gold potatoes, cleaned and cut into 1-inch
2 cups	pieces
	water
4 large	eggs, beaten
pinch	salt and freshly ground black pepper
1/2 cup	Gouda cheese, shredded
1	green onion, chopped

Coat the inner pot with nonstick cooking spray. Place the

potatoes in the bottom of the inner pot and cover with the water. Close the lid, press the “STEAM/COOK” button and steam for 25 minutes. When done, use oven mitts to remove inner pot from the rice cooker and carefully strain out the remaining water. Replace the inner pot and potatoes in the rice cooker and pour the eggs over the potatoes. Sprinkle with the salt and pepper. Layer with the Gouda cheese and green onion. Close the lid, press the “STEAM/COOK” button and steam for 12-14 minutes, or until the eggs are firm around the edges and the top is almost set. Let stand for 2 minutes. Spoon onto 4 individual plates. Serves 4.

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