Egg Bhurji Frittata
An Indian-spiced egg frittata with onion, bell pepper, tomato, garam masala, and Cheddar, pressure-cooked then crisped. Servings 4/6/8, ready in 1 hr 3 min.
⏱️ Prep: 15 min🍳 Cook: 38 min
Ingredients
| 1 tablespoon | 15 ml | vegetable oil |
| 1 | large yellow onion, minced | |
| 1/2 cup | 120 ml | diced green bell pepper |
| 1 | small tomato, diced | |
| 1 teaspoon | 5 ml | minced green chile pepper |
| 3/4 teaspoon | 3.8 ml | kosher salt |
| 1/2 teaspoon | 2.5 ml | minced garlic |
| 1/2 teaspoon | 2.5 ml | grated fresh ginger |
| 1/4 teaspoon | 1.3 ml | ground turmeric |
| 1/4 teaspoon | 1.3 ml | garam masala |
| 1 teaspoon | 5 ml | vegetable oil |
| 8 | eggs | |
| 1/2 cup | 120 ml | shredded Cheddar cheese |
| 1/4 cup | 60 ml | chopped fresh cilantro |
Instructions
Servings: 4/6/8 · Ready in: 1 hr 3 min · Prep: 15 min · Cook: 38 min
- Set pressure cooker to Sauté mode on Normal and heat 1 tablespoon oil in the inner steel pot. Add onion and green bell pepper and sauté until onion becomes translucent, 2 to 3 minutes. Add tomato and cook for 1 minute more. Press Cancel.
- Stir green chiles, salt, garlic, ginger, turmeric, and garam masala into onion mixture. Mix well. Transfer seasoned onion mixture to a bowl.
- Pour 1 cup water into inner steel pot of pressure cooker and add the trivet. Line the bottom of a 7-inch springform pan with parchment paper. Grease the sides of the pan and the parchment paper with the 1 teaspoon oil. Wrap the outside of the pan with aluminum foil to prevent leaks.
- Crack eggs into a large bowl and beat until well combined. Add seasoned onion mixture and Cheddar cheese to eggs and stir to combine. Pour egg mixture into the prepared pan. Cover the top of the pan with a paper towel and place an 8-inch sheet of aluminum foil over the top, crimping down the foil around the sides of the pan to secure the towel in place. Covering the pan helps any excess moisture from getting into the food. Place the pan on the trivet.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 25 minutes on High Pressure.
- Let pressure release naturally for 10 minutes, then set steam vent handle to Venting to quick-release remaining pressure. Remove the lid and carefully remove the aluminum foil and paper towel covering the pan. Unplug pressure cooker.
- Set CrispLid on top of inner steel pot and plug in. Set to 450°F (230°C) and cook for 10 minutes.
- Transfer the CrispLid to the silicone mat and remove the pan with heat-resistant mitts. Run a butter knife around the inside edge of the pan. Unclasp the collar on the pan and lift it off.
- Cut frittata into wedges and garnish with cilantro.
Mealthy Tip: Vegetables can be sautéed ahead of time. To make ahead, pressure cook the frittata and then reheat using the CrispLid. If your pan is a push pan type, place it on an empty drinking glass and gently push down on the top edges of the pan. This will help the frittata to release from the pan sides.