Chicken and Rice Frittata


2 cups Rice Cookers Chicken & Bacon Risotto:
2 tbsp (50g) butter
1 ¼ cups (=285g or 2 standard 160ml rice cooker measures) arborio rice, washed well
500g chicken thigh fillet, diced
100g bacon, sliced
1 x 35g sachet Rice Cookers Italian Risotto Recipe Base
1/3 cup light cream
1/2 cup Parmesan cheese 
1 cup broccoli flowerets
1 cup pumpkin, grated
½ cup flour
6 eggs
1 cup Cheddar cheese, grated


1. Preheat oven to 180° Celsius.
2. To make Rice Cookers Chicken & Bacon Risotto:
Heat butter in a frying pan and brown rice and chicken until cooked and the rice is toasted then add into the rice cooker insert pot.
Place Rice Cookers Chicken & Bacon Risotto Recipe Base and 3 cups (750ml) boiling water into the rice cooker insert pot and stir. Cover with lid and press selector control to COOK (DO NOT REMOVE LID during cooking). Cook until the selector control switches to KEEP WARM. Let Stand for 10 minutes with the lid on. Stir through cream and Parmesan cheese.
3. Mix the cooked Rice Cookers recipe base, broccoli, pumpkin, flour and eggs together and place in a greased 20x20cm oven proof baking dish. Top with grated cheese and place in oven for 30-40 minutes or until set and golden brown

4. Let cool and slice. Serve warm with salad or cold as a snack.

8 Responses to “Chicken and Rice Frittata”

  1. lifeinarecipe Says:

    I love that you have so many recipes that have pumpkin in them. I can’t wait until pumpkin harvest time so I can try them all!

  2. This looks sublime! My husband and I have breakfast together every morning, always eggs cooked one way or another. I will have to try this. Thank you for the recipe!

  3. It looks delicious, although I have a problem with frittata’s texture.

  4. This is a definite do for our next potluck . . . Since my Group is vegetarian, I’ll just substitue tofu and bet it will still taste great. Thanks a million, Ms. Amanda! Love you –

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