Prepare the veg and whisk the eggs in a bowl, add a generous amount of salt and pepper to the eggs.
Heat the frying pan with 1 tbsp olive oil and fry the garlic to release the flavour (when it’s brown take out)
Add the onions and fry until soft, then add the finely diced potato and pepper, fry for 4-5 minutes and then add the cherry tomatoes and spring onions and fry for another 2-3 minutes. Season with salt and pepper.
Grease the inner bowl of the rice cooker with a small amount of olive oil (use kitchen paper to ensure a good, even coverage)
Put the cooked vegetables into the inner bowl
Pour the eggs on top, add the cheese and stir with a plastic or silicone spoon. Make sure the mixture is distributed evenly through the egg mixture.
Close the lid, choose the ‘REGULAR’ or ‘WHITE’ setting and press ‘START’
When the cooking cycle is finished, tip out onto a plate, cut into quarters and serve with a fresh baguette and mixed salad.
Can be stored in the fridge, well wrapped for 2-3 days or put in your bento for a good, filling lunch.