Recipe
Mini Egg Omelette in the Pressure Cooker Recipe
Published: April 1, 2024
Whipping up mini egg omelettes in my pressure cooker is a breeze! With eggs, milk, and my favorite fillings, I can create a tasty, protein-packed breakfast in no time.
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You know, I've always loved a good omelette. But making one after another for a crowd? Not my idea of fun. That's why I dreamt up this mini egg omelette recipe using my trusty pressure cooker. Imagine fluffy, tasty mini omelettes cooked all at once, filled with your favorite ingredients. Perfect for a big family breakfast or impressing your brunch guests. Easy, efficient, and downright delicious. Intrigued? Let's get cooking!
Ingredients You'll Need
- Eggs: Essential for binding and adding richness to the omelette, creating a fluffy and satisfying texture.
- Milk: Adds creaminess and moisture to the omelette, resulting in a softer and more flavorful end product.
- Fillings: Customize the omelette with your favorite ingredients, adding flavor, texture, and variety to each bite.
Pressure cookers are not just for savory dishes! You can also use them to make delicious desserts like cheesecake or even yogurt. It's a versatile kitchen tool that can help you whip up a variety of treats in no time.
Essential Tools for Making Mini Egg Omelettes in the Pressure Cooker
- Pressure cooker: Cooks the mini egg omelettes quickly and evenly under pressure.
- Silicone egg bite mold: Shapes the omelettes into individual portions and prevents sticking during cooking.
Common Questions About Making Mini Egg Omelettes in the Pressure Cooker
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes
Ingredients:
- 8 eggs
- 1/2 cup milk
- Salt and pepper to taste
- Fillings of your choice (e.g., diced vegetables, cooked bacon, shredded cheese)
Instructions:
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Grease the compartments of a silicone egg bite mold.
- Divide your chosen fillings among the compartments.
- Pour the egg mixture over the fillings, filling each compartment about 3/4 full.
- Cover the mold with foil.
- Add 1 cup of water to the pressure cooker and place the trivet inside.
- Carefully place the filled mold on the trivet.
- Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
- Quick release the pressure and carefully remove the mold.
- Let the omelettes cool slightly before serving.
Nutritional value:
Per Serving in Calories: 180 kcal | Carbohydrates: 2g | Protein: 14g | Total Fat: 12g | Saturated Fat: 4g | Trans Fat: 0g | Monounsaturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 380mg | Sodium: 320mg | Dietary Fiber: 0g | Sugar: 1g | Calcium: 80mg | Potassium: 160mg | Iron: 2mg | Vitamin A: 400µg | Vitamin C: 0mg
Preparing and Storing Mini Egg Omelettes Ahead of Time
Make Ahead Instructions
- Prepare the mini egg omelettes as directed.
- Allow them to cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Once cooled, place the omelettes on a baking sheet in a single layer.
- Freeze until solid.
- Transfer to a freezer-safe bag or container.
- Label with the date and store in the freezer for up to 3 months.
