Pressure cooker smoked salmon frittata
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Additional Time
10 mins
-
Total Time
26 mins
-
Servings
4
-
Calories
300 kcal
-
Course
Breakfast
Pressure cooker smoked salmon frittata
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I love this easy pressure cooker smoked salmon frittata! Takes mere minutes to throw together and is lighter than your usual frittata.
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Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 2 small leeks
- 1 medium zucchini
- 120 ml | 1/2 cup milk
- 2 tbsp flour
- 1/2 tsp salt
- 5 tbsp grated parmesan
- 3 tbsp grated cheddar cheese or Gruyere
- 5 medium eggs
- 100 g | 3 1/2oz smoked salmon in small strips
- 1/2 tsp chopped dill or parsley plus extra dill to garnish
- Freshly ground pepper to season
Instructions
- Top and tail the leeks, you only want to use the white and light green parts. Slice them thinly. Cut the zucchini (courgette) in quarters lengthwise and then slice thinly.
- Heat the butter and olive oil in your pressure cooker or in a frying pan. Sauté your leeks and courgette (zucchini) until quite soft, 5-7 mins. Leave to cool slightly then use a slotted spoon to transfer to a bowl. Rinse out the pressure cooker.
- Whisk the milk and flour together in a large bowl then add the eggs, 4 tbsp of the Parmesan, cheddar, dill and salt.
- Lightly whisk together to combine, you don’t want to whisk too much or the frittata will puff up.
- Stir in you cooked veggies and half the smoked salmon.
- Carefully pour the egg mixture into a 15cm (6in) cake tin, sprayed with cake release.
- Dot the remaining smoked salmon over the top. I also added some dill fronds because they looked so pretty! Season with freshly ground black pepper.
- Pour 360ml (1 1/2 cups) water into your pressure cooker then lower the dish in using the steamer rack. If your steamer rack hasn’t got handles you will need to fashion a sling using kitchen foil.
- Cover and cook 16 minutes at high pressure, then allow the pressure to release naturally for 10 minutes.
- Release remaining pressure manually and lift the frittata out of the cooker. The frittata may have puffed up a little, like a soufflé, but it will soon settle back down again.
- Preheat the grill (broiler). Sprinkle the remaining Parmesan over the frittata then place under the grill – not too close in case if puffs up again. Cook for 1-2 minutes until lightly golden.
- Leave the frittata to cool for 5 minutes in the tin. If it had puffed up, it will settle back down.
- Run a knife around the edge of the cake tin and carefully invert onto a cooling rack or plate. You will need to invert it again, grilled side up, before serving.
Notes
- Don't overfill your container – I used a 6 in (3 in deep) cake tin. You could use a similarly sized soufflé dish, grease it with butter and dusting with a little grated Parmesan.
- Serve warm or cold, for breakfast/brunch or lunch. Great to bring to the office or a picnic.
Nutrition Information
Show Details
Calories
300kcal
(15%)
Carbohydrates
12g
(4%)
Protein
19g
(38%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Cholesterol
237mg
(79%)
Sodium
781mg
(33%)
Potassium
380mg
(11%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1445IU
(29%)
Vitamin C
14.1mg
(16%)
Calcium
253mg
(25%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 19g | 38% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 237mg | 79% |
| Sodium | 781mg | 33% |
| Potassium | 380mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1445IU | 29% |
| Vitamin C | 14.1mg | 16% |
| Calcium | 253mg | 25% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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