Okay, I'll admit it: I jumped on the Instant Pot bandwagon, and wowzers, am I in love! I've decided to prove (to myself, mostly) how versatile this culinary invention really is, and I'm highlighting my findings in a segment I am now calling #instantpotallthethings. First up, brunch, of course! Here's my take on a leek and wild mushroom frittata a la instant pot.
During last Friday night's grocery run (hello, pay day!), I discovered that Aldi is now carrying sliced wild mushrooms (a blend of crimini, shiitake, and oyster) to the tune of $2.69/4-ounce basket. I know, it's unreal. I bought two baskets, and while wandering the rest of the store, decided I'd like to experiment with them in the IP. Thus, the leek and wild mushroom frittata a la instant pot was born.
Armed with this info from Bon Appetite on how to make the sickest frittata ever, and this recipe for instant pot cooking times, I set out to make a lusciously creamy egg cake, chock-full of cow's milk goodness (sorry, dairy-free readers). As a good Catholic girl, I am determined to be ready for Meatless Mondays (and Fridays) this Lent, and I'm sure glad I've got this one in my arsenal now!
About the Author
Sarah Ouano is a naturopathic doctor and writer. A fierce advocate for health equity and rights of the marginalized, she frequently writes about the intersection of naturopathic medicine and public health, throwing in personal anecdotes and tasty (and practical) recipes along the way.