Spinach Tomato Frittata (recipe 1)
⏱️ Prep: 5 min🍳 Cook: 15 min
Nutrition
per per serving163
Calories
12.2g
Protein
1.8g
Carbs
11.9g
Fat
Ingredients
| 6 | eggs | |
| 2 | bacon slices, cooked and chopped | |
| 0.25 cup | 60 ml | cherry tomato, halved |
| 1 cup | 240 ml | fresh spinach, chopped |
| 1 tsp | 5 ml | Italian seasoning |
| 2 tsp | 10 ml | heavy cream |
| 0.25 tsp | 1.3 ml | pepper |
| 0.25 tsp | 1.3 ml | salt |
Instructions
Chapter 3: Breakfast. Prep Time: 5 minutes. Cook Time: 15 minutes. Servings: 4.
- In a bowl, whisk eggs with Italian seasoning, heavy cream, pepper, and salt.
- Spray a 7-inch pan with cooking spray and add tomato, spinach, and bacon to the pan.
- Pour egg mixture over tomato spinach mixture. Cover pan with foil.
- Pour 1 1/2 cups of water into the instant pot.
- Place trivet in the instant pot then place a pan on top of the trivet.
- Seal instant pot with a lid. Select manual high pressure and set a timer for 15 minutes.
- Once done, then release pressure using the quick-release method.
- Open the lid and remove pan carefully from the instant pot.
- Slice and serve.
Nutritional Value (Amount per Serving): Calories 163; Fat 11.9 g; Carbohydrates 1.8 g; Sugar 1.1 g; Protein 12.2 g; Cholesterol 260 mg.
Note: recipe consists of allergy ingredients: eggs.