Pressure Cooker Roasted Pumpkin Frittata

Pressure Cooker Roasted Pumpkin Frittata

By Deb Groves
0:10 To Prep
0:25 To Cook
6 Servings
Average Rating
Difficulty Easy

Delicious quick and light for Summer


  • 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 Fresh Thyme
  • 1/3 Cup Pure cream
  • Pinch Salt
  • To taste Pepper
  • 11/2 Cups Roasted Pumpkin
  • 1tblspoon Butter
  • 1 Cup goats cheese

Step 1

Sauté Onion & bacon in butter, place roasted pumpkin in the Silicon Springform Pan. Lightly beat the eggs and add 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, place into Pressure.

Step 2

Bring to pressure then turn heat down, cook for 25minutes on low heat. Do quick release remove Frittata let rest for 5 minutes. Serve with tossed salad and crusty bread

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