Pressure Cooker Roasted Pumpkin Frittata Recipe
Try these delicious, quick, and light summer recipes to keep your kitchen cool and your taste buds happy.
Ingredients
- 8 Eggs
- 4 Whole Rashes of Bacon
- 1 Onion, finely diced
- 1/4 Cup chopped chives
- 1/3 Cup Finely chopped fresh parsley
- 3 Sprigs of Fresh Thyme
- 1/3 Cup Pure cream
- Pinch Salt
- To taste Pepper
- 11/2 Cups Roasted Pumpkin
- 1tblspoon Butter
- 1 Cup goat cheese
Step 1
Sauté Onion & bacon in butter, and place roasted pumpkin in the Silicon Springform Pan. Lightly beat the eggs and add the remaining ingredients including the bacon and onion mix together then gently pour over the Roasted Pumpkin. Have 2 cups of water boiling in the Pressure Cooker place the Springform Pan onto the the rack, and place into Pressure.
Step 2
Bring to pressure then turn the heat down, and cook for 25 minutes on low heat. Do quick release remove Frittata let rest for 5 minutes. Serve with tossed salad and crusty bread
Pressure Cooker Roasted Pumpkin Frittata
Try these delicious, quick, and light summer recipes to keep your kitchen cool and your taste buds happy.
Ingredients
- 8 Eggs
- 4 Whole Rashes of Bacon
- 1 Onion (finely diced)
- 1/4 Cup chives (chopped)
- 1/3 Cup fresh parsley (Finely chopped)
- 3 Sprigs Fresh Thyme
- 1/3 Cup Pure cream
- Pinch Salt
- 11/2 Cups Roasted Pumpkin
- 1 tbsp Butter
- 1 Cup goat cheese
- Pinch Pepper
Instructions
- Sauté Onion & bacon in butter, and place roasted pumpkin in the Silicon Springform Pan. Lightly beat the eggs and add the remaining ingredients including the bacon and onion mix together then gently pour over the Roasted Pumpkin. Have 2 cups of water boiling in the Pressure Cooker place the Springform Pan onto the the rack, and place into Pressure.
- Bring to pressure then turn the heat down, and cook for 25 minutes on low heat. Do quick release remove Frittata let rest for 5 minutes. Serve with tossed salad and crusty bread
