Mother’s day is just around the corner and my family always gets together to have a great brunch with my own mom and my mother-in-law. In order to take a load off and enjoy a day also celebrating me, I opt for brunch items that are quick and easy and allow me to spend as much quality time with my moms as possible. This salmon frittata comes together in five minutes and packs an amazing amount of flavor in a priceless color palette just perfect for a Mother’s Day brunch.
4 oz smoked salmon
1 tsp butter
2 tbsp fresh dill or cilantro
dash of black pepper
Set your rice cooker to Sauté-Then-Simmer and add the butter to the inner pot.
Whisk the eggs and pepper together in a bowl. Pour egg mixture into the inner pot and place salmon slices and herbs on top.
Close the lid and let cook for about 5 minutes or until eggs are set. Serve sliced in wedges.
Note: If your rice cooker does not have Sauté-Then-Simmer use the White Rice function and cook for 6-7 minutes until eggs are set.
Over to You
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