Florentine Omelet
This is my instant pot florentine omelet recipe. Easy to make for a number of people and you can add all sorts of ingredients if you want.
We’re big fans of eggs in this household, and so we’re also naturally big fans of an omelet. Using an instant pot is great for making omelets because you don’t have to sit there flipping it over and over. You can just set it and forget it and you have a beautiful omelet ready to go after a few minutes. Using an instant pot together with a 7 cup round heatproof glass container makes the omelet process a breeze.
Ingredients:
12 large eggs
1/2 cup milk or water
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups baby spinach
1 cup sliced cremini mushrooms
1 clove garlic, minced
1/4 cup chopped oil packed sun dried tomatoes
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh basil or flat-leaf parslay, for garnish (optional)
Instructions:
Lightly coat a 7 cup round heatproof glass container with butter or nonstick cooking spray.
Fold a 20 inch long sheet of aluminum foil in half length wise twice to create a 3 inch wide strip.
Center it underneath the glass container to act as a sling for lifting the glass container into and out of the instant pot.
Pour 2 cups water into the pot and place the trivet in the pot.
In a bowl, whisk together the eggs, milk, salt, and pepper until well blended, then stir in the spinach, mushroom, garlic, tomatoes, and cheese.
Pour the egg mixture into the prepared glass container and cover tightly with aluminum foil.
Then, holding the ends of the foil sling, lift the glass container and lower it into the instant pot.
Fold over the ends of the sling so they fit inside the pot.
Secure the lid and set the pressure release to sealing.
Select the manual setting and set the cooking time for 25 minutes at high pressure.
Let the pressure release naturally for at least 10 minutes, then move the pressure release to venting to release any remaining steam.
Open the pot and let the omelet sit for a minute or two, until it deflates and settles into its container.
Then, wearing heat resistant mitts, grasp the ends of the foil sling and lift the container out of the pot.
Uncover the omelet, taking care to avoid getting burned from the steam.
Cut the omelet into wedges, sprinkle with the basil, and serve warm.
Enjoy!
Florentine Omelet
Description
We’re big fans of eggs in this household, and so we’re also naturally big fans of an omelet. Using an instant pot is great for making omelets because you don’t have to sit there flipping it over and over. You can just set it and forget it and you have a beautiful omelet ready to go after a few minutes. Using an instant pot together with a 7 cup round heatproof glass container makes the omelet process a breeze.
Ingredients
- 12 large eggs
- 1/2 cup milk or water
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups baby spinach
- 1 cup sliced cremini mushrooms
- 1 clove garlic, minced
- 1/4 cup chopped oil packed sun dried tomatoes
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh basil or flat-leaf parslay, for garnish (optional)
Instructions
- Lightly coat a 7 cup round heatproof glass container with butter or nonstick cooking spray.
- Fold a 20 inch long sheet of aluminum foil in half length wise twice to create a 3 inch wide strip. Center it underneath the glass container to act as a sling for lifting the glass container into and out of the instant pot. Pour 2 cups water into the pot and place the trivet in the pot.
- In a bowl, whisk together the eggs, milk, salt, and pepper until well blended, then sti in the spinach, mushroom, garlic, tomatoes, and cheese.
- Pour the egg mixture into the prepared glass container and cover tightly with aluminum foil. Then, holding the ends of the foil sling, lift the glass container and lower it into the instant pot. Fold over the ends of the sling so they fit inside the pot.
- Secure the lid and set the pressure release to sealing. Select the manual setting and set the cooking time for 25 minutes at high pressure.
- Let the pressure release naturally for at least 10 minutes, then move the pressure release to venting to release any remaining steam. Open the pot and let the omelet sit for a minute or two, until it deflates and settles into its container. Then, wearing heat resistant mitts, grasp the ends of the foil sling and lift the container out of the pot. Uncover the omelet, taking care to avoid getting burned from the steam.
- Cut the omelet into wedges, sprinkle with the basil, and serve warm.
Nutrition
- Serving Size: 4-6
