Tomato frittata

Ingredients3 slices of streaky bacon1 tomato1 spring onion6 eggs80ml (⅓ cup) whole milksalt and pepper to tasteMethodStep 1Turn 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.Step 2Slice the tomato into quarters and discard the seeds. Lay the tomato on your board and finely dice. Finely slice the spring onion.Step 3In 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.Step 4Carefully remove from the rice cooker, turn out onto a plate and enjoy.