Rice Cooker Tomato Frittata with @AustralianEggs

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Since it's World Egg Day on Friday, I thought I'd try an egg recipe in my rice cooker this week and see how it turns out. This is a very easy dish to prep and cook, and it has minimal clean up so it's perfect for a lazy lunch or dinner. It took about 20 minutes in my rice cooker but this time may vary. Start checking it with a cake skewer from about 10 minutes in, it's ready once the skewer comes out clean. Serve it with a fresh green salad and some relish or hot sauce. Give it a try and let me know what you think. For more recipe inspo and nutrition facts, check out the World Egg Day spinner on the Australian Eggs website. @australianeggs #AustralianEggs #WorldEggDay #WED30

Ingredients
3 slices of streaky bacon
1 tomato
1 spring onion
6 eggs
80ml (⅓ cup) whole milk
salt and pepper to taste

Method
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.
Slice the tomato into quarters and discard the seeds. Lay the tomato on your board and finely dice. Finely slice the spring onion.
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.
Carefully remove from the rice cooker, turn out onto a plate and enjoy.
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