If you plan on hosting a brunch, or want to make a quick and delicious breakfast, then this frittata is the perfect choice for you. Even if you’re running late, you can easily multitask this recipe. It’s versatile, so you can add whatever veggies you would like.
Ingredients
- 1 cup water
- 8 large eggs
- ½ cup milk
- ½ cup flour
- Sea salt and cracked pepper to taste
- 1 large red pepper, diced into small cubes
- 1 cup tomatoes, sliced or chopped
- ½ cup baby kale, sliced thin
- 1½ cups shredded Colby Jack cheese
How to Make It
- Put trivet in the bottom of the pot and add 1 cup of water.
- In a bowl, whisk eggs, milk, flour, salt, and pepper. Add veggies and 1 cup of cheese until combined.
- Pour the mixture into a 7-inch cake pan or other dish that will fit, lightly coated with nonstock spray. Cover the top with foil and place on top of the trivet.
- Lock the lid and close the vent. Cook for 30 minutes on High Manual Pressure.
- Once done, allow to NPR for 10 minutes. QPR the remaining pressure.
- Remove frittata from pot, and sprinkle the top with the remaining cheese. Place foil back on top to help melt the cheese.
