Frittata in rice cooker

Recipe:

6 eggs (beaten and sieved over wire mesh)
handful cheddar cheese (shredded)
handful oyster mushroom (finely cut)
1/2 leek (chopped small, crescent)
1/2 yellow onion (sliced in ring shape)
1/2 carrot (shredded)
1 potato (partial shredded, partial finely sliced)
3 stalks mustard leaves (finely chopped)
dash of black pepper
dash of dried basil herb
1/4 cup vegetable stock

(1) Lay parchment paper on aluminium foil, together put in rice cooker.

(2) In a bowl with beaten egg, add in cheddar cheese and stir in black pepper. Pour the mixture into rice cooker.

(3) In a frying pan, quick fry leeks, mushrooms, potatoes, carrots, add a bit of vegetable stock and basil herbs. Cover to simmer for a while - around 3 minutes. Open lid and add in vegetables, stir fry till half cooked. Add in remaining vegetable stock if too dry, Mixture should look moisture but not overly wet.

(4) Put all ingredients into egg mixture in rice cooker. Press cook once. Once button release to keep warm, wait for 10 minutes before dish out. Cut to serve.

Rice cooker type: National brand (one button function)