POTATO-CHEDDAR FRITTATA
Steps:
- Preheat broiler. In a large bowl, whisk the first 8 ingredients. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add potatoes with onion; cook and stir until tender, 3-4 minutes. Reduce heat; pour in egg mixture. Cook, covered, until nearly set, 5-7 minutes., Broil 3-4 in. from heat until eggs are completely set, 2-3 minutes. Let stand 5 minutes. Cut into wedges.
Nutrition Facts :
PRESSURE COOKER FRITTATA PROVENCAL
This recipe means a delectable dinner is ready shortly after I walk in the door from work. The meatless pressure-cooker meal also makes an elegant brunch for lazy weekend mornings. -Connie Eaton, Pittsburgh, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Select saute setting on a 6-qt. electric pressure cooker; adjust for medium heat and heat oil. Add potato and onion; cook and stir until potato is lightly browned, 5-7 minutes. Stir in paprika. Transfer potato mixture to a greased 1-1/2-qt. souffle or baking dish. Wipe pressure cooker clean. , In a large bowl, whisk next 5 ingredients; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Cover baking dish with foil. Place trivet insert and 1 cup water in pressure cooker. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. , Adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes.
Nutrition Facts : Calories 245 calories, Fat 14g fat (5g saturated fat), Cholesterol 385mg cholesterol, Sodium 12mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.
PRESSURE-COOKER POTATO-CHEDDAR FRITTATA
I like to serve this protein-packed frittata with toasted rustic bread. You can also use your own leftover potatoes instead of the prepackaged potatoes with onions. -Donna-Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high heat. Add potatoes; cook and stir until lightly browned, 4-6 minutes. Transfer to a greased 1-1/2-qt. baking dish. Whisk next 7 ingredients; stir in shredded cheese. Pour egg mixture over potatoes. Loosely cover baking dish with foil., Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower dish onto trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high 30 minutes., Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes.
Nutrition Facts : Calories 241 calories, Fat 13g fat (5g saturated fat), Cholesterol 201mg cholesterol, Sodium 560mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges
INSTANT POT MINI FRITTATAS
Make a quick and delicious brunch appetizer or snack with your Instant Pot®.
Provided by Food Network Kitchen
Time 1h15m
Yield 7 mini frittatas
Number Of Ingredients 9
Steps:
- Add the bacon to the Instant Pot® and turn the pot on the high saute setting (See Cook's Note). Cook the bacon, stirring occasionally, until golden brown and crisp, 10 to 12 minutes. Remove from the pot and set aside on a paper towel.
- Add the mushrooms to the pot along with the thyme leaves and a pinch of salt. Cook, stirring occasionally, until the mushrooms have reduced to half their size and are golden brown, 6 to 8 minutes. Remove the mushrooms from the pot and divide the mushrooms among the cups of a silicone egg bites mold. Divide the spinach among the cups, along with the bacon and cheese.
- Gently whisk the eggs together with the cream, nutmeg and 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until well combined (gently to avoid creating foam). Pour the custard over the fillings in each of the cups.
- Wipe out excess bacon grease in the bottom of the pot. Add 1 cup water to the bottom of the pot. Place the egg cups on the rack and cover tightly with the silicone lid or foil. Lower into the pot using the rack handles and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 6 minutes.
- After the pressure cycle is complete, let the pressure release naturally for 10 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Be careful of any remaining steam and unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the mini frittatas out of the pan. The frittatas can be eaten right away or stored in the trays in the refrigerator or freezer; reheat in the microwave for 30 seconds to 1 minute.
EASY PRESSURE COOKER POTATOES
This is the easiest way I have come up with for cooking whole, skin-on potatoes to perfection for use in whatever recipe you need them for.
Provided by GhöstPepper
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Pour water into the bottom of a pressure cooker (such as Presto®). Place a trivet into the pressure cooker and turn the heat on high.
- Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.
Nutrition Facts : Calories 224 calories, Carbohydrate 51.2 g, Fat 0.2 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 16 mg, Sugar 1.8 g
POTATO AND CHEESE FRITTATA
This potato and cheese frittata is great by itself or with some fruit on a Sunday morning.
Provided by DONSSWEETY
Categories Breakfast and Brunch Potatoes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
- Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 35.6 g, Cholesterol 204.1 mg, Fat 17.7 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 6.2 g, Sodium 286 mg, Sugar 3.2 g
PRESSURE COOKER DENVER OMELET FRITTATA
Pepper, onion and ham go into this classic breakfast preparation, made simple thanks to the pressure cooker. Here's the perfect brunch dish to serve company after church or another early outing. -Connie Eaton, Pittsburgh, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; then heat oil. Add potato and onion; cook and stir 4-6 minutes or until potato is lightly browned. Transfer to a greased 6- or 7-in. souffle or round baking dish (1 1/2-qt.). Wipe pressure cooker clean; pour in water., In a large bowl, whisk eggs, pepper sauce, salt and pepper; stir in ham, green pepper and 1/2 cup cheese. Pour over potato mixture. Top with remaining cheese. Cover baking dish with foil and place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. , Select manual setting; adjust pressure to high and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's instructions.
Nutrition Facts : Calories 320 calories, Fat 19g fat (7g saturated fat), Cholesterol 407mg cholesterol, Sodium 822mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
GARDEN CHEDDAR FRITTATA
The potato crust on this pretty frittata is so easy to make, and everyone will love the taste. I've made it with goat cheese, too, and it's delicious. You can also use other vegetables if you like. -Harbour House Inn B&B, Eva Amuso, Cheshire, Massachusetts
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Drain. In a large bowl, whisk eggs, water, salt, garlic powder, chili powder and pepper; set aside., In a 10-in. cast-iron or other ovenproof skillet, saute zucchini, onion and potatoes in butter and oil until tender. Reduce heat. Pour 1-1/2 cups egg mixture into skillet. Arrange half of the tomatoes over top; sprinkle with 1/2 cup cheese. Top with remaining egg mixture, tomatoes and cheese., Bake, uncovered, until eggs are completely set, 12-15 minutes. Let stand 5 minutes. Sprinkle with chives and additional cheddar cheese. Cut into wedges.
Nutrition Facts : Calories 251 calories, Fat 16g fat (8g saturated fat), Cholesterol 307mg cholesterol, Sodium 325mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
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