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Pressure Cooker Potato-Cheddar Frittata Recipe

Pressure Cooker Potato-Cheddar Frittata Recipe
Pressure Cooker Potato-Cheddar Frittata Recipe photo by Taste of Home
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Pressure Cooker Potato-Cheddar Frittata Recipe

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—Donna-Marie Ryan, Topsfield, Massachusetts
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 30 min. + releasing
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 30 min. + releasing

Ingredients

  • 1 tablespoon canola oil
  • 1-1/2 cups refrigerated diced potatoes with onion
  • 1 cup water
  • 8 large egg whites
  • 4 large eggs
  • 1/2 cup fat-free milk
  • 2 green onions, chopped
  • 2 teaspoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese

Directions

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 to 2-1/2 qt. souffle or round baking dish. Add 1 cup water and trivet insert for a 6-qt. electric pressure cooker.
Whisk next seven ingredients; stir in shredded cheese. Pour egg mixture over potatoes. Loosely cover baking dish with aluminum foil. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time to 30 minutes.
After cooking, let pressure release naturally for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Remove lid and remove baking dish. Let stand 10 minutes. Yield: 4 servings.
Originally published as Pressure Cooker Potato-Cheddar Frittata in Slow Cooker 2017 2017, p242

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  • 1 tablespoon canola oil
  • 1-1/2 cups refrigerated diced potatoes with onion
  • 1 cup water
  • 8 large egg whites
  • 4 large eggs
  • 1/2 cup fat-free milk
  • 2 green onions, chopped
  • 2 teaspoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
  1. 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 to 2-1/2 qt. souffle or round baking dish. Add 1 cup water and trivet insert for a 6-qt. electric pressure cooker.
  2. Whisk next seven ingredients; stir in shredded cheese. Pour egg mixture over potatoes. Loosely cover baking dish with aluminum foil. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time to 30 minutes.
  3. After cooking, let pressure release naturally for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Remove lid and remove baking dish. Let stand 10 minutes. Yield: 4 servings.
Originally published as Pressure Cooker Potato-Cheddar Frittata in Slow Cooker 2017 2017, p242

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