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Frittata’s make a great breakfast, brunch or brinner (breakfast for dinner as we call it at our house). A frittata is an egg-based dish, similar to an omelet or quiche, with your choice of veggies, meat, or cheese inside. I like to make frittata’s in an Instant Pot because it requires a lot less work – use one pot, set the timer, and go about your day until the timer ends. The frittata is cooked to perfection with fluffy eggs, tender veggies, and melted cheese.
The recipe can be found here.
Start by doing all the prep work. Chop the veggies and set aside. I like to use a combination of peppers, onion, and spinach, but you can add any veggies you like!
Crack the eggs into a large mixing bowl and whisk together. Then add the heavy cream and whisk to combine. Then season with salt and pepper and stir in the cheddar cheese.
Now you need the Instant Pot. Turn the Instant Pot on to the sauté setting and heat olive oil. Add the pepper and onion and cook until tender. Then add the garlic and cook for another 30 seconds. Then add the spinach and cook for another 30 seconds.
Turn off the Instant Pot and remove the veggies to the bowl with the egg mixture. Stir to combine.
You want the bottom of you Instant Pot to be clean before the next step. Dampen a paper towel and wipe out the inside of the bowl. Then add 1 cup of water to the bottom of the Instant Pot.
I use the springform pan insert that came with my Instant Pot to cook the frittata. I think it’s helpful to cover the outside and bottom of the springform pan with aluminum foil to prevent any leaks.
Pour the egg mixture into the springform pan and place the pan on the trivet that came with the Instant Pot. Then lift the trivet and place inside the Instant Pot. This helps you get the frittata in and out of the Instant Pot.
Close and lock the lid. Make sure the vent is in the sealed position. Set the pressure to high and cook for 30 minutes. Allow the pressure to naturally release for 5 minutes then open the valve and quick release until all steam is released.
Remove the top and use a paper towel to blot any moisture off the top of the frittata. Use oven mitts or towels to grab the handles of the trivet and remove from the Instant Pot. You can remove and discard the aluminum foil and unlatch the springform pan – be careful as the pan will be hot!
Slice the frittata and serve warm. I like to sprinkle additional cheddar cheese on top. You could also add chopped chives or a dollop of sour cream. Yum!
The recipe can be found here.
Happy Cooking!
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