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Pressure Cooker Frittata Provencal

Name: Pressure Cooker Frittata Provencal
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 servings.
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 medium Yukon Gold potato, peeled and sliced; 1 small onion, thinly sliced; 1/2 teaspoon smoked paprika; 12 large eggs; 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme; 1 teaspoon hot pepper sauce; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 log (4 ounces) crumbled fresh goat cheese, divided; 1/2 cup chopped sun-dried tomatoes (not packed in oil)

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Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 35 min. + releasing

Makes

6 servings

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

Pressure Cooker Frittata Provencal Recipe photo by Taste of Home

Ingredients

1 tablespoon olive oil
1 medium Yukon Gold potato, peeled and sliced
1 small onion, thinly sliced
1/2 teaspoon smoked paprika
12 large eggs
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 log (4 ounces) crumbled fresh goat cheese, divided
1/2 cup chopped sun-dried tomatoes (not packed in oil)

Directions

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.

Test Kitchen tips

We tested this recipe with tomatoes that are ready to use without soaking. When using whole sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before chopping.

Smoked paprika adds a rich flavor to this dish. You can also use it in recipes that call for ground chipotle pepper.

No feta? Cream cheese or mascarpone mixed with yogurt, for tanginess, will work.

Nutrition Facts

1 serving: 245 calories, 14g fat (5g saturated fat), 385mg cholesterol, 12mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 15g protein.

Pressure Cooker Frittata Provencal

Ingredients

Directions

Nutrition Facts

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