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Instant Pot Spring Frittata

Instant Pot Spring Frittata in a white dish topped with herbs and an orange slice
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5 from 1 review

Healthy Instant Pot Spring Frittata filled with ham, asparagus, and leeks and topped with a tangy Lemon Sauce.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 leek, washed, cut in half, then into half-moons (white part only)
  • 1 jalapeno, deseeded and diced
  • ½ bunch of asparagus, ends trimmed and cut into ½ inch pieces (about 1 cup)
  • 7 eggs
  • 2 tablespoons milk
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ cup cubed ham
  • 1–2 oz goat cheese

For garnish: fresh basil

For the mock Hollandaise Sauce

  • ½ cup mayonnaise (I like Sir Kensington’s)
  • ½ teaspoon dijon mustard
  • juice of 1 lemon
  • ¼ teaspoon cayenne pepper
  • pinch of kosher salt
  • fresh cracked black pepper
  • 2 tablespoons butter, melted

Instructions

  1. Lightly grease a 7 inch cake pan, leakproof springform pan, or 1 ½ quart heat-safe baking dish with nonstick cooking spray.  Set aside.
  2. Preheat the pressure cooker by selecting saute.  Add oil, leek, and jalapeno; saute for 3 minutes, stirring regularly so the leeks don’t brown.  Add asparagus and saute for another 4 minutes.  Scoop vegetables onto a plate to cool.
  3. In a medium bowl, whisk eggs until smooth.  Whisk in milk, salt, pepper, ham, and cooled vegetables.  Pour into the prepared pan.
  4. Crumble goat cheese over top (do not stir in).
  5. Add 1 cup of water to the pressure cooker pot and place trivet inside.  Place pan on the trivet.
  6. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 25 minutes.  
  7. While the frittata cooks, prepare the mock Hollandaise sauce:  Whisk together mayonnaise, dijon mustard, lemon juice, cayenne pepper, salt, and black pepper.  While whisking, slowly stream in melted butter.  Refrigerate until ready to use (chilling will thicken it up).
  8. When pressure cooking is complete, use a natural release for 5 minutes, then manually release any remaining pressure.
  9. If there is extra liquid on top of the frittata, don’t stress it!  You can soak it up with a paper towel, but in my experience, it soaks into the frittata as it settles and doesn’t affect the taste or texture so I just leave it.
  10. Slice the frittata into wedges and serve hot with a scoop of hollandaise over the top and a sprinkle of fresh torn or chopped basil.

Notes

  • Pan recommendations:  A 7-inch springform pan will work as long as it is leakproof.  Otherwise use a 7-inch cake pan or a 1 ½ quart pressure-safe baking dish.
  • Make sure to cool the cooked vegetables slightly before stirring them into the eggs.  One minute in the freezer will do the trick if you’re in a hurry.
  • Feta cheese, cream cheese, or even your favorite shredded cheese make a great substitute for the goat cheese, if desired.
  • To make the frittata vegetarian, simply leave out the ham and add extra vegetables.
  • To lighten the mock hollandaise sauce, use half yogurt and half mayo.  It’s a bit runnier, but the flavor is great.

Find it online: https://instafreshmeals.com/instant-pot-spring-frittata/