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
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Sheikh Foysal
[email protected]This frittata is a great way to get my kids to eat their vegetables. They love the cheese and the spinach is hidden inside. I often serve it with a side of fruit.
Sia _334u
[email protected]I love the convenience of this recipe. I can throw it all in the Instant Pot and forget about it. It's a great way to have a delicious and healthy meal ready when I get home from work.
MD Tamim
[email protected]This frittata is a great way to use up leftover rice. I often make a big batch of rice on the weekend, and then I use it to make this frittata during the week. It's a delicious and easy way to get a healthy meal on the table.
Nadine Fouche
[email protected]I'm always looking for new and easy breakfast recipes. This frittata is a great option. It's quick and easy to make, and it's always a hit with my family.
Kai Ash
[email protected]This frittata is a great way to sneak vegetables into my kids' diet. They love the cheese and the spinach is hidden inside. I often serve it with a side of fruit.
Masika Janet
[email protected]I'm a vegetarian and I love this frittata. It's a great way to get my protein and vegetables. I often serve it with a side of whole-wheat toast.
rachel chinasa
[email protected]This frittata is a great make-ahead breakfast. I make it on the weekend and then reheat it during the week. It's a delicious and healthy way to start my day.
Bizuneh 3041
[email protected]I love that this recipe is so customizable. I added some diced ham and bell pepper, and it turned out great. I also used a little less cheese than the recipe called for, and it was still plenty cheesy.
Sithil Sarker
[email protected]This frittata is a great way to use up leftover vegetables. I had some leftover spinach and mushrooms, and this was the perfect way to use them up. It was delicious and my family loved it.
JVAN
[email protected]I'm new to cooking and this was one of the first recipes I tried. It was so easy to make and it turned out great. I was so impressed with myself! I'm definitely going to be making this again.
Faruk Miah
[email protected]This is the best frittata I've ever had. It's so fluffy and flavorful. I love the combination of spinach and mushrooms. I will definitely be making this again.
sannyu xue
[email protected]I'm not a big fan of spinach, but I love this frittata. The spinach is cooked perfectly and it's not overpowering. The mushrooms add a nice earthy flavor and the cheese is melted and gooey. I could eat this every day!
Bishal Saini
[email protected]This frittata is a lifesaver on busy mornings. I can make it ahead of time and then just reheat it in the microwave. It's also a great way to get my kids to eat their vegetables. They love the cheese and the spinach is hidden inside.
Augstian Jhon
[email protected]I've made this frittata several times now and it's always a hit. I love that it's so versatile. I've added different vegetables, cheeses, and meats, and it always turns out great. It's a great way to use up leftovers, too.
Karim Fathi
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that I can use frozen spinach and mushrooms, so I always have the ingredients on hand. The frittata is always fluffy and delicious, and it's a great way to get my kids to eat their ve
Victoria Asaba Amooti
[email protected]I made this for dinner last night and it was a hit with my whole family. Even my picky kids loved it! I used frozen spinach and mushrooms, and I cooked the frittata in a 9-inch pie plate instead of a 6-inch pan. It turned out great. I will definitely
Relitile Mpitsang
[email protected]I followed the recipe exactly and it turned out perfectly. The frittata was light and fluffy, and the spinach and mushrooms were cooked to perfection. I served it with a side of fruit and it was a delicious and healthy breakfast.
justkia
[email protected]This was so easy to make and turned out so good! I was worried that it would be dry, but it was moist and flavorful. I used a combination of baby spinach and kale, and I added some diced bell pepper and onion. I also used a little less cheese than th