Andy Hearnden’s egg and tomato frittata

• 3 slices of streaky bacon

• 1 tomato

• 1 spring onion

• 6 eggs

• 80ml (⅓ cup) whole milk

• salt and pepper to taste

Method

1. Step 1

   Turn your rice cooker on. Slice your streaky bacon into pieces about 2.5cm in length. Lay the bacon across the bottom of the rice cooker and close the lid. Let it fry for about 4-5 minutes while you prepare the rest of the ingredients.

2. Step 2

   Slice the tomato into quarters and discard the seeds. Lay the tomato on your board and finely dice. Finely slice the spring onion.

3. Step 3

   In a bowl, add the diced tomatoes, spring onions, 6 eggs, milk, salt and pepper, then whisk until it’s well combined. Pour over the fried bacon, close the lid and continue to cook for another 20 minutes or until the frittata is cooked through.

4. Step 4

   Carefully remove from the rice cooker, turn out onto a plate and enjoy.