Instant Pot Asparagus & Brussels sprouts Frittata

Instant Pot Asparagus & Brussels sprouts Frittata

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

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

5 eggs

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.

Find more Instant Pot recipes in the Search box below – type Instant Pot in box click Search – Enjoy!


More Deliciously Yummy Recipes

Crisp Gnocchi with Brussels Sprouts & Brown Butter

Crisp Gnocchi with Brussels Sprouts & Brown Butter

Most of us love our butter and jam for biscuits, toast, and pancakes among others.

Now without the jam, take that same butter and melt it in a sauce pan until it foams, sputters, and browns into a nutty, toasty silky aroma.

The French call browned butter “beurre noisette” or “hazelnut butter,” because of that delicate nutty flavor.

How To Make Brown Butter Sauce

Brown butter can be compare to toffee, tasting slightly toasted and sweet.

As with cooking caramel, so is the same with making brown butter, it is all about gauging how well browned it is. You don’t want a burnt flavor.

Use a light-colored metal pan rather than a dark-colored one so that you can actually see how brown the butter is getting without burning it and loosing that nutty flavor.

Brown butter is at its best when it’s freshly made. If you leave it in the pan after you’ve cooked it, the residual heat may end up making it darker and bitter instead of nutty.

So have your other ingredients ready before you start melting your butter.

As the butter melts and heats up, you will notice when it begins to foam.

Stir or swirl the pan occasionally to distribute the heat.

As the foam begins to reduce, stir your butter at a constant pace because from this point on, it’s really starting to brown and at risk of burning.

When the butter takes on a caramel hue and smells toasty, it’s ready to remove the skillet or sauce pan from the burner and poured into a heatproof bowl.

Keep in mind browned butter sauce is not served like a marinara sauce for example. The butter sauce is for adding flavor to a recipe, and all it takes is a small amount.

A golden-brown butter pairs well with roasted vegetables.

Crisp Gnocchi with Brussels Sprouts & Brown Butter

Large serving spoon of Crisp Gnocchi with Brussels Sprouts & Brown Butter

1 lb. Brussels Sprouts

Zest of 1 lemon

1/4 cup extra-virgin olive oil

Himalayan salt and black pepper

1/2 teaspoon red pepper flakes

6 tablespoons unsalted butter, sliced into 6 pieces

1- 8 oz package refrigerated potato gnocchi

1/2 teaspoon honey

Parmesan cheese, freshly grated for serving

Trim ends and halve the brussels sprouts.

Using a potato peeler, peel skin of lemon in thick strips, coarsely chop to make about 2 teaspoons lemon zest.

In a large skillet, heat 3 tablespoons olive oil over medium-high heat.

Add the Brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper.

Next place Brussels sprouts cut-side down in an even layer. Scatter the lemon zest over the top and cook, undisturbed until the sprouts are well browned underneath, 3-5 minutes.

Next add red pepper flakes, stir and cook until the sprouts are crisp-tender, 2-3 minutes. Transfer to a medium bowl.

In the same skillet, heat the remaining 1 tablespoon olive oil over medium high heat.

Add gnocchi to skillet, softly breaking the ones stuck together, covered and cook undisturbed until gold brown on one side, 2-4 minutes.

Next add the butter and honey, season with salt and black pepper, cook, stirring until the butter is golden, nutty smelling and foaming, 1-2 minutes.

Stir in the brussels sprouts until warmed through. Plate and serve with grated Parmesan.

Try this cruciferous side dish of Bacon Vegetable Alfredo Gnocchi


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Bacon Vegetable Alfredo Gnocchi

Bacon Vegetable Alfredo Gnocchi

Gnocchi is an Italian pasta, with the most common being the classic potato gnocchi.

The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood, or from nocca, meaning knuckle.

They are made of cooked mashed potatoes, flour and eggs. Some gnocchi recipes add ricotta to the dough.

Gnocchi are usually eaten as a first course, but they can also be served as a side dish to a main course.

How To Prepare Gnocchi

Gnocchi are commonly cooked on their own in salted boiling water for about 4 to 5 minutes and then dressed with a sauce.

With the ridges that gnocchi are given when made from scratch, sauces are better able to stick or cling to it.

Gnocchi can be served simply, with melted butter and grated Parmesan cheese, or in a more complex preparation such as tomato sauce, basil and mozzarella.

It also happens to be delicious with a mixture of bacon, broccoli, Brussels sprouts and a Alfredo sauce made with white cheddar cheese.

Bacon Vegetable Alfredo Gnocchi

6 strips of bacon, chopped

3 tablespoons bacon fat *see note below

1 package classic potato gnocchi

1/2 cup Brussels sprouts, sliced thin

1/2 cup broccoli florets, chopped small

1 teaspoon garlic powder

Black pepper, to taste

1 cup Alfred sauce +see note below

* when bacon is cooked save 3-4 tablespoons fat and discard the rest of the fat

+ made with white cheddar – prepare a basic Alfredo sauce but replace Parmesan cheese with white sharp cheddar


Alfredo Sauce with White Sharp Cheddar Cheese

1/2 cup butter

2/3 cup heavy cream

1 1/4 cups white sharp cheddar cheese, shredded

Combine the butter and cream in a medium saucepan over medium heat. Cook, stirring frequently, until the butter is melted. Remove the pan from the heat.

Next, stir cheese into the cream sauce. Stir continuously until cheese melts and mixed in. Sauce should be lightly thick. Set aside.


Instructions for Bacon Vegetable Alfredo Gnocchi

In a medium pan over medium heat, add chopped bacon and cook until just crisp.

Remove bacon from skillet and lay out over towels to soak any remaining grease and set aside.

With the same skillet remove all of the bacon fat but 1 tablespoon.

Next add the potato gnocchi and fry about 5 minutes or until the dumplings start to brown.

Remove browned gnocchi from pan to a plate and set aside.

In the small skillet add 1 tablespoon of bacon grease. Next add the chopped vegetables, garlic powder and black pepper.

Sauté for 4-5 minutes and remove from heat.

Next add the vegetables, gnocchi and bacon to a medium cast iron skillet.

Add Alfredo sauce to skillet and mix in well.

Place skillet into preheated oven and bake for 10 minutes. Next take skillet and place under high heat broiler for 2 minutes.

Caution: Be careful not to burn the baked dish. You only want to lightly toast the gnocchi .

Next remove skillet from broiler and on stove top.

Skillet should plate 4 servings.

Try these Gnocchi dishes –

Gnocchi & Chicken Vegetable Soup

Oven Roasted Gnocchi with Sausage and Peppers


Spicy Grilled Brussels Sprouts

Spicy Grilled Brussels Sprouts

Brussels sprouts are compact rounded leaves tightly bound into individual spherical-shaped heads ranging in diameter of one to two inches when mature.

Human hand  filled with Brussels  Sprouts

The younger the Brussels sprouts, the sweeter and more palatable flavor they contain.

The vegetable is available year-round.


Read More Here About Brussels Sprouts and Their Nutritional Value – Creamy Brussels Sprouts Casserole

Preparing Brussels Sprouts


Classic cooking of Brussels sprouts include roasting, braising or pan frying them. You can use butter with savory spices such as garlic, shallots, thyme, rosemary and sage.

Culinarily companions include pork belly, cheese, cream, duck fat, eggs, ham, grapefruit, olive oil, cider vinegar, lemon, hollandaise, maple, mushrooms, mustard, nutmeg, pepper, pistachios and pancetta.


Try This Recipe – Roasted Root Vegetables with Brussels sprouts and Bacon

Spicy Grilled Brussels Sprouts

1 lb burssels sprouts, trimmed and halved

3 tbsp extra virgin olive oil

2 tsp lemon juice, more for later

1/2tsp. garlic powder

Kosher salt and black pepper

1 tsp. Moroccan inspired Harissa spice mix

pinch crushed red pepper, to your liking

grated Parmesan cheese, to your liking

In a large bowl add prepared Brussels sprouts. Next add oil, lemon juice, and spices. Mix well and set aside.

Place aluminum sheets on bbq grill. Heat bbq grill then add prepared Brussels sprouts and grill until slightly charred, about 15 minutes.

Remove from grill. Add a few squeezes of lemon juice and 2 – 3 tablespoons of Parmesan cheese, or your liking. Mix in well.

Plate with your favorite protein and a salad.

Platted grilled Brussels sprouts with chicken and salad

Sourdough Bread Day – No Fooling

Sourdough Bread Day - No Fooling

Did you know  the way sourdough bread is prepared helps improve its nutrition value?  The sourdough starter as it is called, pre-digeststarches, making the bread more easily digestible.

Because of this it lowers insulin response, thus improving glucose tolerance. The pre-digested starches helps protect Vitamin B-1 from the damage of the heat will the bread is being baked. The pre-digested starches also break down the gluten, resulting in a bread that gluten-sensitive people can eat.

The process also breaks down phytases which free up minerals for better absorption,  such as zinc, iron, magnesium, copper, and phosphorus.

Don’t be FOOLED into believing folic acid is better for you, as it is the synthetic form of folate, and folate is made in nature and is bio-available to the body.

One medium slice of sourdough has 95 micrograms of folate, which is 24% of the daily required amount needed for good health. Lack of folate in the diet would make you more susceptible to developing cancer, age-related vision loss, hearing loss, and heart disease.

So this April first (2015) enjoy a slice or two of sourdough bread, and We’re Not Fooling.

Grilled Brussels sprouts with baconEnjoy sourdough with – Grilled Brussels sprouts and Bacon

1 pound Brussels sprouts cut in half, cooked, either rosasted or grilled

1/2 pound of bacon, cooked

6 slices of sourdough bread, if using longer slices cut in half

Grill or roast prepared Brussels sprouts. In a medium bowl mix with cooked, chopped bacon.

Warm the slices of sourdough bread, and top with the grilled Brussels sprouts and Bacon.

Enjoy!!

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Turkey Avocado and Dill SandwichEnjoy sourdough with – Turkey Avocado and Dill Sandwich –

4 slices deli smoked turkey

2 eggs fried, yolk cooked

1 avocado, medium, peeled, pitted and sliced

3 or 4 fresh sprigs of dill

1/2 cup fresh baby spinach leaves

Sweet Tomato Chutney – Click here for recipe

Spread sourdough with chutney. Next layer with one or two turkey slices, add fried egg, avocado slices, and top with a sprig of dill and some baby spinach leaves.

Enjoy this sandwich for Sunday brunch, breakfast or lunch.

Stop Fooling around and get to the kitchen and prepare your sourdough bread with either Grilled Brussels sprouts and Bacon or Turkey Avocado and Dill Sandwich.

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Rotisserie Chicken, Walnuts and Sautéed Vegetables

Rotisserie Chicken, Walnuts and Sautéed Vegetables

I had been doing some errands and noticed it was time for lunch. To save some money and not eat out, I thought about what we had in the refrigerator. There was some left over Garlic Lemon Rotisserie Chicken, and some fresh produce I bought a few days back. I had an idea for a lees than 20 minute from chopping and cutting to sauteing and plating.

A part from saving some money, and not buying an inflammation causing , not to mention junk fast food, I made a healthy delicious fast food of my own.

The other ingredients I used were Brussels sprouts, sweet peppers, garlic, walnuts, and avocado oil. You can’t get a good meal from any fast food place with these ingredients. Will maybe if I had been close by to the Whole Foods Market.

I used red and yellow sweet peppers. The red for heart health and the yellow for joint health. Also the Brussels sprouts smash out cancer cells, as well as detox your liver because they are green, and walnuts have a healthy fat that is great for the cells in your brain, so walnuts for brain function.

The avocado oil also is great for brain function and supporting all the cells in your body. Without fat your cells would age and die faster. Consider the fat around your cells, like the air bag in your car that explodes upon a car accident. The air bag protects you, just like fat protects the cells from free radicals.

Here is what you will need:

1/2 cup rotisserie chicken, any flavor, chopped 1 inch pieces

3 meduim cloves garlic, diced

2 red sweet peppers, seeded and diced

2 yellow sweet peppers, seeded and diced

5 Brussels sprouts, end removed and diced

1/4 cup whole walnuts, chopped

1/8 cup avocado oil

 

Preheat a large ceramic coated skillet with the 1/8 cup avocado oil. Next add garlic and saute just until brown. Next add peepers, Brussels sprouts and walnuts, stir in and continue  to saute. Wen you note the peppers have turn a brighter color, add chicken and stir a few minutes just to warm the meat.

Plate and add a little sea salt for flavor , if you desire.

I didn’t add and salt as the garlic was sufficient for great flavor.

close-up of Rotisserie Chicken, Walnuts and Sautéed Vegetables

This is my idea of fast food – What is yours?

 

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Warm Brussels sprouts and Dilled Potato Salad

Warm Brussels Sprouts and Dilled Potato Salad

The high fiber that Brussels sprouts contain can lower cholesterol by binding with bile acids that the liver produces from cholesterol for digesting fat.

The vitamins and minerals found in Brussels sprouts, include vitamins C, E, and A, and the mineral manganese.

Brussels sprouts are high in vitamin-K  about 273.5% per 8 ounce. Vitamin-K promotes healthy bones, prevents calcification of body tissues, and also helps as an anti-inflammatory agent, and also essential for brain and nerve function.

Studies have shown it can ward off cancer with only 4 servings a week compared to 10 servings a day of any other vegetable that isn’t part of the family of cruciferous vegetables.

Enjoy the video.

Print a copy of the recipe 

Warm Brussels sprouts and Dilled Potato Salad   

1 lb. baby potatoes, washed, skins left on

10 oz. Brussels sprouts, sliced

6 min-sweet peppers, seeded, diced

4 tbsp. avocado oil, divided

1/3 cup almonds, slivered

1 tsp. dried dill

¼ cup balsamic vinegar infused with pomegranate

½ tsp. salt

Heat oven to 350 degrees

Wash potatoes and roast in oven 25 to 30 minutes. Set aside.

Slice Brussels sprouts and sauté in heated pan with 3 tbsp. avocado oil.

Add slivered almonds and continue to sauté for 4 to 5 minutes.

Add mixture to potatoes. Set aside.

Wash peppers and remove seeds. Dice and add to salad mixture.

Mix in 1 tsp. dry dill. Add balsamic vinegar and 1 tbsp. avocado oil and mix until well incorporated.

Next add 1/2 tsp. salt and mix in well.

Plate and serve with your favorite meat.

 Print a copy of the recipe here

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