Instant Pot Egg Frittata
The Instant Pot Egg Frittata is one of the simplest way to throw together a quick and filling breakfast. You’ll find that this frittata has everything you need to fuel up and start your day off right- lots of protein, a good dose of veggies, some cheese and all-around flavor to wake those taste buds up!
One of our favorite benefits of utilizing the Instant Pot, is SPEED. You can cook up to 70% faster when pressure cooking! This is due to the pressure that builds up inside the closed unit, which will raise the cooking temperature higher past boiling forcing liquid into the food to cook everything evenly. When using this method to make a frittata, you don't even need to sauté any ingredients to get started– making prep even easier!
You can have a lot of versatility when making your frittata. We used spinach, tomatoes, and mushrooms, but feel free to use any vegetables that you desire! Have leftover veggies in your fridge that need to get used? Waste not! With this recipe you can create unlimited combinations allowing you to continually change up the flavor.
This frittata is great to make as a yummy breakfast for the whole family or as a weekly meal prep! The recipe below yields four servings and will keep up to five days in the fridge. Just think, it’s the morning, & instead of having to put thought or time into preparing a meal, you can simply grab a slice from the fridge, heat it up and you are on your way!
INGREDIENTS:
- 6eggs or 1 cup Eggbeaters
- ½ tsp Sea Salt
- black pepper, to taste
- Other optional seasonings to taste- garlic powder, onion powder, chili powder, red pepper flakes
- 4 oz raw vegetables of choice, finely chopped- spinach, tomatoes, mushrooms, broccoli, peppers, etc..
- 2ounces hard block cheddar cheese , shredded
INSTRUCTIONS:
- In a large bowl, beat together the eggs or pour in eggbeaters, and add seasonings. Fold in the veggies & shredded cheese.
- Spray your 7-inch pan with cooking spray, generously coating, then pour your egg mixture in. Pour 1 cup of water into the bottom of your Instant Pot and place a trivet over that to keep the pan above the water.
- Place the pan with the frittata mixture on top of the trivet and secure the lid. Move the steam release valve to Sealing. Use the Pressure Cook or Manual button on your machine to cook at high pressure for 10 minutes.
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes. (In other words, don't do anything for 10 more minutes.) When the screen reads LO:10 you can move the steam release valve to Venting to release any remaining pressure.
- When the floating valve in the lid drops, it's safe to remove the lid. Use oven mitts to remove the frittata pan and don't be alarmed if you see liquid on top of the baked eggs. It will evaporate quickly as it cools.
- Slice the frittata into 4 slices and serve warm. Leftovers can be stored in an airtight container for up to 5 days in the fridge.
Servings: 4
Replaces: 1 egg/1 oz cheese protein serving, 1 oz of raw vegetables (moved from lunch or dinner)
