Pressure Cooker Denver Omelet Frittata Recipe

Pressure Cooker Denver Omelet Frittata Recipe
Pressure Cooker Denver Omelet Frittata Recipe photo by Taste of Home
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Pressure Cooker Denver Omelet Frittata Recipe

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Pepper, onion and ham go into this classic breakfast preparation, made simple thanks to the slow cooker. Here's the perfect brunch dish to serve company after church or another early outing. —Connie Eaton, Pittsburgh, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 35 min. + release
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 35 min. + release

Ingredients

  • 1 tablespoon olive oil
  • 1 medium Yukon Gold potatoes, peeled and sliced
  • 1 small onion, thinly sliced
  • 1 cup water
  • 12 large eggs
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces sliced deli ham, chopped
  • 1/2 cup chopped green pepper
  • 1 cup shredded cheddar cheese, divided

Directions

Select Saute and adjust for High heat in a 6-qt. electric pressure cooker; 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 pot clean. Pour 1 cup of water into the pressure cooker.
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; place on a trivet with handles; Lower into pressure cooker. Lock lid; make sure vent is closed.
Select Manual; adjust pressure to High and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions. Yield: 6 servings.
Originally published as Pressure Cooker Denver Omelet Frittata in One Pot Instant Pot Summer 2018

Nutritional Facts

1 serving: 320 calories, 19g fat (7g saturated fat), 407mg cholesterol, 822mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 25g protein.

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  • 1 tablespoon olive oil
  • 1 medium Yukon Gold potatoes, peeled and sliced
  • 1 small onion, thinly sliced
  • 1 cup water
  • 12 large eggs
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces sliced deli ham, chopped
  • 1/2 cup chopped green pepper
  • 1 cup shredded cheddar cheese, divided
  1. Select Saute and adjust for High heat in a 6-qt. electric pressure cooker; 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 pot clean. Pour 1 cup of water into the pressure cooker.
  2. 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; place on a trivet with handles; Lower into pressure cooker. Lock lid; make sure vent is closed.
  3. Select Manual; adjust pressure to High and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions. Yield: 6 servings.
Originally published as Pressure Cooker Denver Omelet Frittata in One Pot Instant Pot Summer 2018

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