Double this recipe in a 7” pan or triple in an 8” pan - no change in cook time.
2 - 3 servings
1/2 pound asparagus spears, 6” long
1/4 cup milk
1/4 cup sour cream, ricotta cheese or plain yogurt
1 Tbsp lemon juice
1 Tbsp finely diced red or yellow bell pepper
1/8 tsp salt
pepper to taste
2 Tbsp finely chopped herbs: parsley, basil, thyme, dill, whatever you like
1/4 cup freshly grated Parmesan
Place the asparagus spears in a steamer basket or on the trivet in the Instant Pot. Add 1 cup water, close the pot and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust the time using the + or - button to get to 0 (zero) minutes. When it beeps that it's done, immediately flip the valve to Venting and when the pin drops, open the pot. Remove the asparagus and rinse under cold tap water for a minute to halt the cooking.
Drain and cut 8 of them into 2” lengths. Reserve the remaining spears for later. Whisk together all other ingredients.
Spray a 6” solid-bottom pan (not a cheesecake pan) with cooking spray. Put the cut asparagus pieces in the pan and pour the egg mixture over them.
Place the frittata on the trivet in the Instant Pot, uncovered. Close the pot and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust the time using the + or - button to get to 18 minutes. When it beeps that it's done, leave it for 10 minutes natural release. Flip the valve to Venting and when the pin drops, press Cancel and open the pot.
Remove the frittata and leave it on the counter for a few minutes until it settles down and flattens out. Put a plate over it and invert it to unmold. Serve with fruit and the reserved asparagus and lemon wedges.