Asparagus and goat cheese frittatas - spring recipe

Welcome spring to your kitchen with this Instant Pot spring recipe that's perfect for Easter: these delicious Instant Pot asparagus frittatas! The asparagus season has started so enjoy this fresh recipe in combination with creamy goat cheese. These frittatas promise to be a refined addition to your Easter brunch or a light and tasty meal during spring. Prepared in the Instant Pot for the ultimate in convenience and speed, these frittatas are a great way to celebrate the new spring season and enjoy the bounty of spring vegetables!

Servings: 6

Cooking time: 15 minutes

Equipment: Instant Pot

INGREDIENTS:

• 2 tablespoons extra virgin olive oil

• 300g asparagus, trimmed and cut into 1/4 inch thick slices

• 2 red peppers, chopped

• 3 shallots, finely chopped

• 100g goat cheese crumbled

• 2 tablespoons chopped fresh tarragon

• 2 tsp grated lemon peel

• Oil

• 12 large eggs

• 250 ml + 60 ml water

• 1 tsp table salt

TIP! Use the Pot-in-Pot (PIP) cooking method with ovenproof dishes to make these tasty individual frittatas.

Preparation method:

1. Select Sauté, set the time to 5 minutes and press Start.

2. Once the oil has reached temperature, add the oil to the inner pan until it shimmers. Add the asparagus, pepper and shallots; cook until soft. Press Cancel and add the vegetables to the bowl, then stir in the goat cheese, tarragon and lemon zest.

3. Place the metal trivet in a now empty inner pan and add 250 ml of water.

4. Spray 6 x 3.5" ramekins with oil spray. Beat the eggs, 60ml water and salt in a large bowl until well combined.

5. Divide the vegetable mixture among the prepared ramekins and pour the egg mixture over the top (you may have some left over).

6. Place the molds on a coaster and arrange them in a pyramid shape, or bake 3 at a time.

7. Close the lid and select Pressure Cook on high and set the time to 10 minutes. Press start.

8. When the pot has finished cooking, quickly release the pressure, remove the lid and press Cancel.

9. Carefully transfer the ramekins to a wire rack and allow to cool slightly before running a knife around the inside edge of the ramekins to loosen the frittatas, and invert onto individual serving plates.