So are you guys morning people? Not me. Nope. Not ever. But I love breakfast and brunch dishes any time of day. Here’s a great little Asparagus & Chive Frittata that’s easy enough to make anytime. (Even if you’re only half awake!)
I’ve made this Asparagus and Chive Frittata in my instant pot and it’s so easy. Just mix together and set the timer. And what comes out is the lightest, fluffiest frittata I’ve ever made. No Instant Pot? Try this Asparagus Frittata. The photos aren’t very pretty, but it’s delish!
I like Frittatas because they’re simple and relatively healthy and such a nice change from a lot of “hearty” breakfast fare. Another big plus? Frittatas can be a great way to use up a bit of this or a bit of that in the fridge; just be careful not to use anything too wet. This frittata was based off a little extra asparagus from dinner the other night.
Of course, your frittata doesn’t have to be “Healthy” – feel free to load up up with cooked bacon or sausage or whatever strikes your fancy. I like to use about a cup of grated cheese and about a cup of whatever I’m putting in, and riff off the basic recipe, keeping the eggs & milk the same.
So whether you’re having your frittata for breakfast, lunch or dinner, a frittata is always frugal. I watch for eggs and cheese on special and load up when they’re at a low. Holidays usually have great prices on eggs and they last for several weeks so it’s not unusual to see several cartons in my fridge! As for cheese, I’ll buy it on sale and chuck it in my freezer.
Instant Pot Asparagus & Chive Frittata
- 6 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt, or to taste
- pinch of black pepper
- 1 cup shredded Cheddar cheese
- 2 tablespoons chopped chives
- 1 cup cooked asparagus, heads cut off intact and stems in 1/2″ pieces
Place a metal trivet or round cake cooling rack in the bottom of the pressure cooker pot. Pour in 1 cup water.
Spray an 8″ metal cake pan with cooking spray, set aside. (If you wish to turn out of pan onto a plate, spray the pan, line the bottom with a piece of parchment, then spray the parchment.
Whisk together eggs, milk, salt, and pepper, then fold in cheese, chives and asparagus. Pour into pan and give a little stir, if needed, to evenly spread the asparagus.
Cover pan tightly and closely with aluminum foil. If desired, place a large rubber band around the outside of the pan to hold the foil tightly. (An 8″ pan doesn’t have a lot of extra room once placed in the pressure cooker and if the foil is bulky it will be hard to get the cake pan inside the cooker.)
Use an aluminum foil “sling” to lower the pan on top of the trivet. (Just take a long piece of foil and fold over onto itself until it is about two inches wide. I save mine in the instant pot for future uses.)
Lock lid, check to make sure the valve is closed and set to manual, high pressure and 25 minutes. When the time is over, wait 10 minutes (the Instant Pot will automatically go to the warm setting) then release any remaining steam.
Remove, using the sling, and serve, either in the pan or turned out onto a plate.