Individual Asparagus and Goat Cheese Frittatas
These frittatas make for a fantastic meal, and to elevate their presentation, we suggest cooking them directly in CorningWare ramekins which are safe for your Instant Pot!
Prep Time: 10 minutes
Cook Time: 50 minutes
By: Mediterranean Instant Pot Cookbook by America's Test Kitchen
1 tablespoon extra-virgin olive oil
8 ounces asparagus trimmed and sliced 1/4 inch thick
1 red bell pepper stemmed, seeded, and chopped
2 shallots minced
2 ounces goat cheese crumbled (1/2 cup)
1 tablespoon minced fresh tarragon
1 teaspoon grated lemon zest
8 large eggs
1/2 teaspoon table salt
- Using highest Sauté function, heat oil in Instant Pot until shimmering. Add asparagus, bell pepper, and shallots; cook until softened, about 5 minutes. Turn off Instant Pot and transfer vegetables to bowl. Stir in goat cheese, tarragon, and lemon zest.
- Arrange trivet included with Instant Pot in base of now-empty insert and add 1 cup water. Spray four 6-ounce ramekins with vegetable oil spray. Beat eggs, 1/4 cup water, and salt in large bowl until thoroughly combined. Divide vegetable mixture between prepared ramekins, then pour egg mixture over top (you may have some left over). Set ramekins on trivet. Lock lid in place and close pressure release valve. Select Pressure Cook function and cook for 10 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using tongs, transfer ramekins to wire rack and let cool slightly. Run paring knife around inside edge of ramekins to loosen frittatas, then invert onto individual serving plates. Serve
*Pressure Cook and Manual buttons are interchangeable