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Pressure Cooker Denver Omelet Frittata

Total Time

Prep: 25 min. Cook: 35 min. + releasing

Makes

6 servings

Pepper, onion and ham go into this classic breakfast preparation, made simple thanks to the pressure cooker. Here's the perfect brunch dish to serve company after church or another early outing. —Connie Eaton, Pittsburgh, Pennsylvania

Ingredients

  • 1 tablespoon olive oil
  • 1 medium Yukon Gold potato, 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

  1. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; then heat oil. Add potato and onion; cook and stir 4-6 minutes or until potato is lightly browned. Press cancel, Transfer to a greased 6- or 7-in. souffle or round baking dish (1 1/2-qt.). Wipe pressure cooker clean; pour in water.
  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 and place on a trivet with handles; lower into pressure cooker. Lock lid; close pressure-release valve.
  3. Adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.

Nutrition Facts

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