Breakfast Frittata
An egg frittata with spinach, onion, tomato, Cheddar and feta, cooked in a pan set on the trivet under the CrispLid air fryer.
⏱️ Prep: 10 min🍳 Cook: 17 min
Ingredients
| 8 | large eggs | |
| 1/2 cup | 120 ml | half-and-half |
| 1 teaspoon | 5 ml | kosher salt |
| 1/2 teaspoon | 2.5 ml | ground black pepper |
| 4 cups | 960 ml | spinach |
| 1 cup | 240 ml | diced onion |
| 1/2 cup | 120 ml | diced tomatoes |
| 1/2 cup | 120 ml | shredded Cheddar cheese |
| 1/2 cup | 120 ml | feta cheese |
| — | cooking spray | |
| — | sliced green onion |
Instructions
PREP TIME: 10min · COOK TIME: 17min · READY IN: 27min
- Whisk the eggs, half-and-half, salt, and black pepper together in a bowl; add the spinach, onion, tomatoes, Cheddar cheese, and feta cheese and mix well.
- Coat a deep nonstick 6-inch round pan with cooking spray. Pour the egg mixture into the prepared pan.
- Place the pressure cooker trivet into the inner steel pot of the pressure cooker and set the pan with the egg mixture onto the trivet.
- Place the CrispLid on top of the inner steel pot and plug in. Set to 350°F (180°C) and cook the frittata until set, 17 to 22 minutes. Lift the lid using the handle and set it on the silicone trivet.
- Top the frittata with green onions to serve.
Mealthy Tip: Any veggies can be used in place of the spinach, tomatoes, and onion, such as broccoli, asparagus, and zucchini. Cooked sausage is a nice addition too if you eat meat! Try other vegetables in place of the spinach, onion, and tomato, such as broccoli, garlic, or asparagus.