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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
  • Total Time
    Prep: 15 min. + standing Cook: 30 min. + releasing
  • Makes
    4 servings


  • 1 tablespoon canola oil
  • 1-1/2 cups refrigerated diced potatoes with onion
  • 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


  • 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.

Health tip
  • Replacing some of the whole eggs with egg whites keeps this dish on the light side. If you prefer to use all whole eggs, use 8 eggs total.
  • Nutrition Facts
    1 wedge: 241 calories, 13g fat (5g saturated fat), 201mg cholesterol, 560mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 1 fat, 1/2 starch.

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