23 April, 2022
Instant Pot Asparagus & Brussels Sprouts FrittataComments : 3 Posted in : Breakfast, Brunch or Lunch, Instant Pot, Italian on by : Cook Plate Fork Tags: Asparagus, Breakfast, brunch, Brussels Sprouts, egg frittata, frittata, instant pot recipes, Italian omelet, Lunch
Fresh asparagus, Brussels sprouts, eggs, cream and cheese make this Instant Pot frittata a deliciously yummy breakfast that’s perfect for any occasion.
It’s an easy recipe with simple steps and ingredients and is the perfect recipe for your Instant Pot.
The Frittata is sometimes called the Italian version of an omelette. The Frittata has often been called an Italian open faced omelette.
The fillings can be endless possibilities. meats, cheese, vegetables, potatoes or pasta.
A Frittata is most often a breakfast item in the United States but can be eaten for any meal , either hot or cold.
History of the Frittata
According to Alan Davidson author of The Penguin Companion to Food, writes saying that we are finding out many of our favorite dishes had their beginnings in Persia which is close to the fertile crescent, and the frittata most likely started with their version called Ku Ku and moved to Spain where it became the Spanish Tortilla which is mostly layered sliced fried potatoes and the egg base.
This egg and potato omlete became popular in many countries spreading to Northern Africa, then probably made it’s way to Italy where they put a nice Italian spin on it, adding other ingredients along with the potato to make the frittata.
Using the Instant Pot to make a frittata is fast and easy.
Instant Pot Asparagus & Brussels sprouts Frittata
2 Asparagus spires, hard ends remove, chopped
1 Brussels sprout head, end removed, chopped
2 heads of shallot, finely diced
1/4 cup cheddar cheese, finely shredded
1/4 cup heavy cream
1/2 teaspoon Himalayan salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 1/2 cups water, for Instant Pot
Mix eggs, cream, salt and pepper in a large bowl and set aside.
Pre-heat inner Pot on Sauté, high. Add 1 tablespoon of oil. When oil is hot add vegetables and sauté until shallots are fragrant.
Remove sautéed vegetables and add to egg mixture and mix in.
Turn Sauté off on Instant Pot.
Next add the 1 1/2 cups water to inner pot.
Butter a 7 inch round baking pan with butter. Next pour egg vegetable mixture into pan.
Place pan on trivet and lower trivet into inner pot.
Close and lock lid. Turn steam release handle to Sealing.
Pressure cook on high for 8 minutes then Natural Pressure Release, 5 minutes, then quick release remaining pressure.
Cut into four servings. Plate and garnish with sour cream and fresh Basil leaf.
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