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Pressure Cooker Roasted Pumpkin Frittata

Pressure Cooker Roasted Pumpkin Frittata

Try these delicious, quick, and light summer recipes to keep your kitchen cool and your taste buds happy.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Servings 5

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