Italian Asparagus Frittata

Italian Asparagus Frittata
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What Started it all:
Eggs, Asparagus, peanut butter, rice cooker


  • 8 eggs
  • 1 bunch of fresh asparagus, trimmed and chopped
  • Salt and pepper
  • Olive oil


  1. Preheat your rice cooker to the sauté function and add a drizzle of olive oil.
  2. Toss in the chopped asparagus and sauté until tender, then season with a pinch of salt and pepper.
  3. In a bowl, crack the eggs and whisk them together until smooth.
  4. Pour the eggs over the asparagus in the rice cooker, and let it cook for a few minutes until the edges start to set.
  5. Once the edges are set, switch the rice cooker to the 'cook' function and let the frittata cook through.
  6. Carefully slide the frittata onto a plate, slice it into wedges, and serve.

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