PRESSURE-COOKER POTATO-CHEDDAR FRITTATA

Pressure-Cooker Potato-Cheddar Frittata image

I like to serve this protein-packed frittata with toasted rustic bread. You can also use your own leftover potatoes instead of the prepackaged potatoes with onions. -Donna-Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 4 servings.

Number Of Ingredients 10

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Ingredients

1 tablespoon canola oil
1-1/2 cups refrigerated diced potatoes with onion
8 large egg whites
4 large eggs
1/2 cup fat-free milk
2 green onions, chopped
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

In a large skillet, heat oil over medium-high heat. Add potatoes; cook and stir until lightly browned, 4-6 minutes. Transfer to a greased 1-1/2-qt. baking dish. Whisk next 7 ingredients; stir in shredded cheese. Pour egg mixture over potatoes. Loosely cover baking dish with foil., Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower dish onto trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high 30 minutes., Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes.

Nutrition Facts : Calories 241 calories, Fat 13g fat (5g saturated fat), Cholesterol 201mg cholesterol, Sodium 560mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges