Pressure cooker smoked salmon frittata
I love this easy pressure cooker smoked salmon frittata! Takes mere minutes to throw together and is lighter than your usual frittata.
Prep Time5 mins
Cook Time21 mins
Total Time26 mins
- 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
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.
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.
Calories: 300kcal | Carbohydrates: 12g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 237mg | Sodium: 781mg | Potassium: 380mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1445IU | Vitamin C: 14.1mg | Calcium: 253mg | Iron: 2.6mg