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mini-egg-omelette-in-the-pressure-cooker-recipe

Mini Egg Omelette in the Pressure Cooker Recipe

This quick and easy recipe for mini egg omelettes in the pressure cooker is perfect for a healthy breakfast or snack. Customize with your favorite fillings!
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Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Breakfast
Cuisine American
Servings 4 servings
Calories 180 kcal

Equipment

  • Pressure Cooker
  • Silicone Egg Bite Mold
  • Trivet
  • Foil

Ingredients:  

Main Ingredients

  • 8 eggs
  • 0.5 cup milk
  • to taste salt
  • to taste pepper

Fillings

  • as desired diced vegetables (e.g., bell peppers, onions, spinach)
  • as desired cooked bacon chopped
  • as desired shredded cheese (e.g., cheddar, mozzarella)

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.

Notes:

Feel free to experiment with different fillings to suit your taste. These mini omelettes can be stored in the refrigerator for up to 3 days.

Nutrition value:

Calories: 180kcalCarbohydrates: 2gProtein: 14gFat: 12gSaturated Fat: 4gCholesterol: 380mgSodium: 320mgPotassium: 160mgSugar: 1gVitamin A: 400IUCalcium: 80mgIron: 2mg

Keywords:

Keyword Eggs, Omelette, Pressure Cooker
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