Instant Pot Asparagus Frittata

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This frittata will appeal to those who love egg dishes. It can be prepared with asparagus or spinach.

If you don’t have a long sleeve holder for Instant Pot, prepare a strip of aluminum foil “sling”. Superimpose two lengths of 2 feet of aluminum foil, fold in half lengthwise. Fold the ends over several times to form handles. Put the baking pan in the center just before putting it in the Instant Pot bowl. Lift the mold with these handles to put it in the Instant Pot.

Note that the cooking time takes into account the time the Instant Pot takes to start cooking as well as the cooking and resting time before evacuation.

Servings: 2 to 3

Prep Time20 minsCook Time30 minsTotal Time50 mins

 6 large eggs
 1/4 cup cream or milk
 1/2 tsp salt
 1/8 tsp freshly ground black pepper
 1 scallion, finely chopped
 Half a tomato, chopped
 1 cup (75 g) grated emmental or swiss cheese
 1 cup cooked asparagus cut in 1 inch section or 1/2 cup frozen chopped spinach, defrosted and squeeze dry

1

Butter a deep glass pan of about 6 cups. Pour 1 ½ cups of cold water into the bowl of the Instant Pot and place the metal holder on it.

2

In a bowl, beat the eggs until there is no more trace of egg white. Add milk, salt, pepper, scallion, tomato, cheese and asparagus or spinach and stir until smooth.

3

Pour the preparation into the buttered mold and seal well with aluminum foil. Place the mold on the silicone sling or on an aluminum foil slinh and put it on the grid in the Instant Pot.

4

Put the lid on with the steam pressure button at sealing. Select "pressure or manual", set 25 minutes to "low" with "keep warm to off". Press "start".

5

When the end of cooking alarm sounds, immediately release the pressure and remove the lid. Take out the frittata, remove the aluminum foil and let stand 5 minutes. Pass a knife around the frittata, put a large plate on the mold and invert to unmold. Serve immediately in wedges.

Ingredients

 6 large eggs
 1/4 cup cream or milk
 1/2 tsp salt
 1/8 tsp freshly ground black pepper
 1 scallion, finely chopped
 Half a tomato, chopped
 1 cup (75 g) grated emmental or swiss cheese
 1 cup cooked asparagus cut in 1 inch section or 1/2 cup frozen chopped spinach, defrosted and squeeze dry

Directions

1

Butter a deep glass pan of about 6 cups. Pour 1 ½ cups of cold water into the bowl of the Instant Pot and place the metal holder on it.

2

In a bowl, beat the eggs until there is no more trace of egg white. Add milk, salt, pepper, scallion, tomato, cheese and asparagus or spinach and stir until smooth.

3

Pour the preparation into the buttered mold and seal well with aluminum foil. Place the mold on the silicone sling or on an aluminum foil slinh and put it on the grid in the Instant Pot.

4

Put the lid on with the steam pressure button at sealing. Select "pressure or manual", set 25 minutes to "low" with "keep warm to off". Press "start".

5

When the end of cooking alarm sounds, immediately release the pressure and remove the lid. Take out the frittata, remove the aluminum foil and let stand 5 minutes. Pass a knife around the frittata, put a large plate on the mold and invert to unmold. Serve immediately in wedges.

Instant Pot Asparagus Frittata

 

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