Spinach-Egg Frittata
A light Instant Pot frittata with baby spinach and Parmesan, cooked pot-in-pot on the trivet.
⏱️ Prep: 10 min🍳 Cook: 10 min
Ingredients
| 7 | large eggs | |
| 2 tablespoon | 30 ml | heavy whipping cream |
| 0.5 teaspoon | 2.5 ml | freshly grated nutmeg |
| — | salt | |
| — | ground black pepper | |
| 1.5 cup | 360 ml | chopped baby spinach |
| 0.25 cup | 60 ml | grated Parmesan cheese |
| — | cooking spray | |
| 1 cup | 240 ml | water |
Instructions
Servings: 6 | Ready in: 20 min | Prep: 10 min | Cook: 10 min
- Beat eggs, cream, nutmeg, salt, and black pepper together in a bowl until smooth; add spinach and Parmesan cheese and stir.
- Prepare a 7-inch round baking dish or cake pan with cooking spray. Wrap aluminum foil around outside of pan to cover completely.
- Pour egg mixture into the prepared pan.
- Pour water into the inner steel pot of pressure cooker. Set trivet over the water. Gently lay the baking dish onto the rack.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 10 minutes on High Pressure.
- Turn steam valve to Venting to Quick Release pressure.
Mealthy Tip: For an elegant brunch, crisp up some bacon and warm up your favorite bread while the frittata is cooking. You will even have time to pop open a bottle of bubbly to make mimosas!