The Aporia
Cooks, A. (2026, September 30). Tomato frittata. The Sydney Morning Herald. https://www.smh.com.au/goodfood/recipes/tomato-frittata-20260930-p611qr.html?ref=rss&utm_medium=rss&utm_source=rss_feed
Cooks, Andy. “Tomato frittata.” The Sydney Morning Herald, 30 Sept. 2026, https://www.smh.com.au/goodfood/recipes/tomato-frittata-20260930-p611qr.html?ref=rss&utm_medium=rss&utm_source=rss_feed.
Cooks, Andy. “Tomato frittata.” The Sydney Morning Herald, September 30, 2026. https://www.smh.com.au/goodfood/recipes/tomato-frittata-20260930-p611qr.html?ref=rss&utm_medium=rss&utm_source=rss_feed.
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Andy Cooks from the Sydney Morning Herald shares an unconventional recipe for making a tomato frittata using a rice cooker. The ingredients include 3 slices of streaky bacon, 1 tomato, 1 spring onion, 6 eggs, and 80ml (⅓ cup) of whole milk. Cooks suggests slicing the bacon first and letting it fry in the rice cooker for about 4-5 minutes before adding other ingredients. Then, whisk together diced tomatoes, finely sliced spring onions, eggs, milk, salt, and pepper to pour over the cooked bacon. Close the lid again and continue cooking for another 20 minutes until done. The article also mentions that using non-dairy alternatives like oat or soy milk is possible if someone has a dairy intolerance. If a rice cooker isn't available, the bacon can be fried in a skillet instead.