READY IN: 30mins

INGREDIENTS

  • 1teaspoonbutter
  • 1green onion, sliced(separate green part from light green or white part)
  • 1cup roasted vegetables, chopped
  • 2largeeggs
  • 1tablespoonwater
  • 14 teaspoonsalt (to taste)
  • fresh ground black pepper (to taste)
  • 12 teaspoonfresh thyme (or to taste, or a different herb)
  • 14 cup shredded cheese
  • NUTRITION INFO

    Serving Size: 1 (165) g

    Servings Per Recipe:1

    Calories: 275.3

    Calories from Fat 182 g 66 %

    Total Fat 20.3 g 31 %

    Saturated Fat 9.9 g 49 %

    Cholesterol 400.1 mg 133 %

    Sodium 1032.6 mg 43 %

    Total Carbohydrate4.3 g 1 %

    Dietary Fiber 0.5 g 1 %

    Sugars 0.7 g 2 %

    Protein 18.4 g 36 %

    DIRECTIONS

  • My rice cooker is a 3 cup model, which worked perfectly. A larger cooker may require some adjustments, and of course would be useful if making multiple servings.
  • 1. Put the butter and white and light green part of green onion into the rice cooker bowl and turn it on.
  • 2. While the butter melts, make sure your roasted vegetables are in small pieces. I used leftovers, a mix of cherry tomatoes, red bell pepper, radishes, asparagus, and beet. They had been seasoned with salt, pepper, garlic and lemon.
  • 3. Pour the veggies into the rice bowl and pat into an even layer.
  • 4. While the veggies warm up, beat the eggs together with the salt, pepper and water.
  • 5. Stir in the green part of the green onion, thyme and shredded cheese. Pour it over the veggies.
  • 6.Mine was set to the white rice setting. I came back in, oh, 15 minutes or so and found it had switched to the warm setting. Remove from rice cooker bowl – it should slide out readily – and serve.
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