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Instant Pot Chicken and Asparagus Frittata
Course
Breakfast
Cuisine
Thai
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
3
Calories
202
kcal
Author
Corrie
Ingredients
½
cup
Parmesan cheese
grated
3
eggs
beaten lightly
½
teaspoon
butter
½
cup
rotisserie chicken
chopped
½
cup
boiled asparagus
chopped
1
tablespoon
fresh parsley
chopped
Pinch of sea salt
to taste
Freshly ground black pepper
Instructions
Pour the butter in the Instant Pot and select “Sauté”.
Add chicken and asparagus and cook for about 2-3 minutes.
In a bowl, add cheese, eggs, salt and black pepper and beat till well combined.
Transfer mixture into Instant Pot and cook for 2 minutes.
Secure the lid and cook under “Manual” and “High Pressure” for about 5 minutes.
Select “Cancel” and carefully do a quick release.
Remove the lid and Serve hot.
Nutrition
Calories:
202
kcal
|
Carbohydrates:
1
g
|
Protein:
22
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
213
mg
|
Sodium:
468
mg
|
Potassium:
85
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
481
IU
|
Vitamin C:
2
mg
|
Calcium:
225
mg
|
Iron:
1
mg