Instant Pot Mini Gruyere and Shallot Frittatas
By Rebecca White, A Pleasant Little Kitchen
Images
Serves
Makes 5 frittatas
Ingredients
- 2 tablespoons unsalted butter
- 1 cup shallot, chopped
- 7 eggs
- ¼ teaspoon kosher salt
- 1 teaspoon dijon mustard
- 1 cup gruyere
- 2 tablespoons cream
- 1½ cup warm water
- Lemon zest, for topping
- Fresh parsley, chopped, for topping
Procedure
Easy prep and a quick cook in the Instant Pot, these mini gruyere and shallot frittatas will become your go-to egg dish to feed a crowd. The dijon compeiments the creamy and salty gruyere to make these frittatas unforgettable. Top with lemon zest and fresh parsley to brighten up every bite.
In a sauté pan, melt the butter over medium heat. Add the shallots and cook until softened, about 3 to 4 minutes. Remove from the heat and let cool.
Place the eggs, salt, dijon, gruyere and cream into a medium size bowl. Whisk until combined.
Butter the inside of five small ramekins. Fill each ramekin ¾ of the way full with the egg mixture.
Pour the water inside the Instant Pot. Place the silicone roaster inside the Instant Pot.
Place three of the ramekins on top of the silicone roaster.
Take the Instant Pot trivet and fold the handles on top of the trivet. Flip the trivet upside down and place on top of the three ramekins to create a flat surface for a second layer of ramekins. Place the remaining two ramekins on top of the trivet.
Place the lid on the Instant Pot. Cook on high pressure for 7 minutes. Use the quick pressure method to release the pressure after the 7 minutes of cooking.
Immediately remove the ramekins from the Instant Pot. Top with lemon zest and fresh parsley. Serve warm.
In a sauté pan, melt the butter over medium heat. Add the shallots and cook until softened, about 3 to 4 minutes. Remove from the heat and let cool.
Place the eggs, salt, dijon, gruyere and cream into a medium size bowl. Whisk until combined.
Butter the inside of five small ramekins. Fill each ramekin ¾ of the way full with the egg mixture.
Pour the water inside the Instant Pot. Place the silicone roaster inside the Instant Pot.
Place three of the ramekins on top of the silicone roaster.
Take the Instant Pot trivet and fold the handles on top of the trivet. Flip the trivet upside down and place on top of the three ramekins to create a flat surface for a second layer of ramekins. Place the remaining two ramekins on top of the trivet.
Place the lid on the Instant Pot. Cook on high pressure for 7 minutes. Use the quick pressure method to release the pressure after the 7 minutes of cooking.
Immediately remove the ramekins from the Instant Pot. Top with lemon zest and fresh parsley. Serve warm.
Instant Pot Mini Gruyere and Shallot Frittatas
By Rebecca White, A Pleasant Little Kitchen
Serves
Makes 5 frittatas
Ingredients
- 2 tablespoons unsalted butter
- 1 cup shallot, chopped
- 7 eggs
- ¼ teaspoon kosher salt
- 1 teaspoon dijon mustard
- 1 cup gruyere
- 2 tablespoons cream
- 1½ cup warm water
- Lemon zest, for topping
- Fresh parsley, chopped, for topping
Procedure
Easy prep and a quick cook in the Instant Pot, these mini gruyere and shallot frittatas will become your go-to egg dish to feed a crowd. The dijon compeiments the creamy and salty gruyere to make these frittatas unforgettable. Top with lemon zest and fresh parsley to brighten up every bite.
In a sauté pan, melt the butter over medium heat. Add the shallots and cook until softened, about 3 to 4 minutes. Remove from the heat and let cool.
Place the eggs, salt, dijon, gruyere and cream into a medium size bowl. Whisk until combined.
Butter the inside of five small ramekins. Fill each ramekin ¾ of the way full with the egg mixture.
Pour the water inside the Instant Pot. Place the silicone roaster inside the Instant Pot.
Place three of the ramekins on top of the silicone roaster.
Take the Instant Pot trivet and fold the handles on top of the trivet. Flip the trivet upside down and place on top of the three ramekins to create a flat surface for a second layer of ramekins. Place the remaining two ramekins on top of the trivet.
Place the lid on the Instant Pot. Cook on high pressure for 7 minutes. Use the quick pressure method to release the pressure after the 7 minutes of cooking.
Immediately remove the ramekins from the Instant Pot. Top with lemon zest and fresh parsley. Serve warm.
In a sauté pan, melt the butter over medium heat. Add the shallots and cook until softened, about 3 to 4 minutes. Remove from the heat and let cool.
Place the eggs, salt, dijon, gruyere and cream into a medium size bowl. Whisk until combined.
Butter the inside of five small ramekins. Fill each ramekin ¾ of the way full with the egg mixture.
Pour the water inside the Instant Pot. Place the silicone roaster inside the Instant Pot.
Place three of the ramekins on top of the silicone roaster.
Take the Instant Pot trivet and fold the handles on top of the trivet. Flip the trivet upside down and place on top of the three ramekins to create a flat surface for a second layer of ramekins. Place the remaining two ramekins on top of the trivet.
Place the lid on the Instant Pot. Cook on high pressure for 7 minutes. Use the quick pressure method to release the pressure after the 7 minutes of cooking.
Immediately remove the ramekins from the Instant Pot. Top with lemon zest and fresh parsley. Serve warm.