Pressure Cooker Frittata Provencal Recipes

SLOW-COOKER FRITTATA PROVENCAL

Steps:

• Layer two 24-in. pieces of aluminum foil; starting with a long side, fold up foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water., In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir until potato is lightly browned, 5-7 minutes. Stir in paprika. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker)., In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack., Cook, covered, on low until eggs are set and a knife inserted in center comes out clean, 3-4 hours.

INSTANT POT® SPINACH AND MUSHROOM FRITTATA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot and add mushrooms, onion, and garlic. Saute until mushrooms are tender and onions are translucent, about 5 minutes. Push Cancel. Transfer the mushroom mixture to a paper towel-lined plate and set aside. Clean the inside of the pot when it is cool enough to handle.
• Whisk eggs and heavy cream together in a medium bowl. Stir in spinach, Parmesan cheese, salt, pepper, and garlic powder until well blended. Add the mushroom mixture and stir until well combined.
• Pour 1 cup water into the pot and place a steamer rack trivet in the bottom.
• Spray a souffle dish or other heat-proof dish with nonstick cooking spray. Pour egg mixture into the prepared dish and cover loosely with foil. Place the dish on top of the trivet.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 6 to 7 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove foil from the frittata and pour off any excess liquid before slicing and serving.

PROVENCAL VEGETABLE FRITTATA

Steps:

• Heat oven to 250 degrees. Cut tomatoes in half lengthwise and arrange cut side up on a parchment-lined baking sheet. Brush with olive oil and sprinkle liberally with salt, pepper, and thyme; sprinkle with sugar. Place in oven. If you have a gas oven with a pilot light, turn off heat after 2 hours and leave tomatoes in overnight. If you have an electric oven, bake for 2 hours, then turn to "warm" setting and leave tomatoes in overnight.
• Cut eggplants in half lengthwise and trim tops. Salt liberally and place on a rack cut side down; let sit for 30 minutes. Rinse and pat dry.
• In a 10-inch nonstick pan with an ovenproof handle, heat 1 tablespoon olive oil over medium heat and add onion and garlic. Cook until onion is soft, translucent, and golden brown, about 5 minutes. Remove from pan and set aside. Turn up heat to medium high. Add 2 teaspoons olive oil and sear eggplant, cut side down, until brown, about 5 minutes. Turn and cook until very tender, another 5 to 10 minutes. Remove eggplant and set aside.
• Add 2 teaspoons olive oil and cook zucchini slices until brown on both sides, about 5 minutes. Season with salt and pepper. Cut in half diagonally and set aside.
• Return all but 2 tablespoons of the onion-garlic mixture to pan. Layer eggplant and zucchini on top of onions. Arrange tomatoes over eggplant and zucchini. Season well with salt and pepper.
• In a small bowl, whisk together eggs andmilk or half-and-half; season with salt and pepper. Tear basil leaves into pieces and add to egg mixture. Pour mixture over vegetables. Crumble goat cheese into large pieces and scatter over frittata along with olives.
• Heat oven to 350 degrees. Cook frittata on stove over low heat until set around the edges, about 10 minutes. Transfer to oven and bake until top is set, about 5 to 10 minutes. Garnish with reserved onion and garlic. Remove from pan and cut into wedges.