INSTANT POT FRITTATA WITH SPINACH AND MUSHROOMS
This Instant Pot Frittata with Spinach and Mushrooms is an easy meatless meal with lots of flavor!
Provided by Pam
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Using butter or non-stick spray lightly coat a 7-cup heatproof glass container.
- Create a sling from aluminum foil by folding a 20 inch long piece in half lengthwise twice. Center the glass container on the sling. Pour 2 cups of water into the Instant Pot and set the trivet inside.
- In a large bowl, whisk together the eggs, milk, salt and pepper. Then stir in the spinach, mushrooms, garlic, tomatoes and cheese.
- Pour the mixture into the glass container and cover tightly with foil. Using the foil sling that you created, lift the container and place it in the pressure cooker on top of the trivet. Fold over the edges of the sling.
- Secure the lid and set the vent knob to sealing. Using the manual setting set the time to 25 minutes at high pressure.
- When the machine beeps, let the pressure release naturally for 10 minutes and then do a quick pressure release by moving the vent knob to venting. Open the pot, and remove the container using the sling that you created and heat proof mitts. Carefully uncover the foil, it will be steamy.
- Cut into wedges and sprinkle with parsley to serve.
Nutrition Facts : Calories 176 kcal, Carbohydrate 4 g, Protein 14 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 333 mg, Sodium 631 mg, Sugar 1 g, ServingSize 1 serving
INSTANT POT® SPINACH AND MUSHROOM FRITTATA
This meatless, keto-friendly pressure cooker frittata is both hearty and fluffy. It is easy to make yet impressive enough to serve for brunch guests.
Provided by fabeveryday
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot and add mushrooms, onion, and garlic. Saute until mushrooms are tender and onions are translucent, about 5 minutes. Push Cancel. Transfer the mushroom mixture to a paper towel-lined plate and set aside. Clean the inside of the pot when it is cool enough to handle.
- Whisk eggs and heavy cream together in a medium bowl. Stir in spinach, Parmesan cheese, salt, pepper, and garlic powder until well blended. Add the mushroom mixture and stir until well combined.
- Pour 1 cup water into the pot and place a steamer rack trivet in the bottom.
- Spray a souffle dish or other heat-proof dish with nonstick cooking spray. Pour egg mixture into the prepared dish and cover loosely with foil. Place the dish on top of the trivet.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 6 to 7 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove foil from the frittata and pour off any excess liquid before slicing and serving.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 4.3 g, Cholesterol 216.1 mg, Fat 15.7 g, Fiber 0.9 g, Protein 9.3 g, SaturatedFat 7 g, Sodium 237.8 mg, Sugar 1.4 g
INSTANT POT® SPINACH-EGG WHITE FRITTATA
This frittata is so easy to make in the pressure cooker, yet impressive enough to serve for brunch guests. It is made with egg whites, but still fluffy and flavorful.
Provided by fabeveryday
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot and add onion. Cook until onion is soft and translucent, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Cancel Saute mode. Transfer onion mixture to a paper towel-lined plate and set aside. Clean the inside of the pot when it is cool enough to handle.
- Whisk egg whites and heavy cream together in a bowl. Stir in spinach, Parmesan cheese, salt, pepper, and garlic powder until well blended. Add reserved onion mixture and stir until well combined.
- Pour water into the pot and place a steamer rack trivet in the bottom. Spray a souffle dish or other heat-proof dish with nonstick spray. Pour egg mixture into the prepared dish and cover loosely with foil. Place the dish on top of the trivet.
- Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 6 to 7 minutes for pressure to build.
- Allow the pressure to release naturally for 10 minutes according to manufacturer's instructions, then release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove foil from the frittata and pour off any excess liquid before slicing and serving.
Nutrition Facts : Calories 140 calories, Carbohydrate 2.8 g, Cholesterol 30.1 mg, Fat 10.6 g, Fiber 0.4 g, Protein 8.8 g, SaturatedFat 5.5 g, Sodium 266 mg, Sugar 1 g
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