A frittata is an egg-based Italian dish similar to an Omelette or crustless quiche or scrambled eggs, with additional ingredients such as meat, cheese, or vegetables.
The word frittata in Italian roughly translates to “fried.”
The first known use of the word frittata was in 1877, according to the Merriam-Webster dictionary.
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A frittata unlike a traditional omelette, requires the eggs to be beaten vigorously, so as to incorporate more air allowing for a deeper filling and a fluffier result.
Also an omelette usually uses 2 eggs sometimes 3. A frittata uses from 5 to 7 eggs.
After You Try This Frittata With Mexican Chorizo – You’ll Loving Making This Mexican Inspired Omelette BBQ Chicken Omelet with Salsa & Goat Cheese
The frittata is one of the best dishes to have as a leftover and just about any side dish can accompany a frittata.
The dish is good anytime, for breakfast, brunch, lunch or even dinner.
Instant Pot Mexican Chorizo & Cheddar Cheese Frittata
1 cup (8 oz.) Mexican chorizo, cooked
1 green onion, finely diced
1/4 cup cheddar cheese, finely shredded
5 eggs
1/4 cup heavy cream
1/2 teaspoon Himalayan salt
1/4 teaspoon black pepper
1 1/2 cups water
Mix eggs, diced green onion, 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 chorizo and cook for 5 minutes or until chorizo is soft cooked.
Remove cooked chorizo 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 meat 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.
Remove frittata from Instant pot and cut into four servings. Enjoy alone or with warmed tortillas. Garnish with sour cream and cilantro, if desired.
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