I like to serve this protein-packed frittata with toasted rustic bread. You can also use leftovers instead of the refrigerated potatoes with onions.
—DONNA-MARIE RYAN TOPSFIELD, MA
PREP: 15 MIN. + STANDING • COOK: 30 MIN. + RELEASING • MAKES: 4 SERVINGS
1 tablespoon canola oil
1 1/2 cups refrigerated diced potatoes with onion
1 cup water
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
1. 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 1/2-2 1/2 qt. souffle or round baking dish. Pour water into 6-qt. electric pressure cooker. Place trivet in cooker.
2. Whisk next seven ingredients; stir in the shredded cheese. Pour egg mixture over potatoes. Loosely cover baking dish with foil and set on the trivet in the cooker. Lock lid; make sure the vent is closed. Select manual setting; adjust pressure to high, set time to 30 minutes.
3. After cooking, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure according to manufacturer’s directions. Remove the lid and remove the baking dish. Let stand for 10 minutes before serving.