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Slow Cooked Frittata
By :Instant Brands Culinary Team
instant pot, slow cooker recipes
instant pot, slow cooker recipes
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Cuisine Italian, Modern
Difficulty Easy
Browse Category Breakfast, Side Dishes
Cooking Technique Sauté, Slow Cook
Prep Time 10 minutes
Cook Time 3 hours
Servings
6-8 servings
Ingredients
  • 2 potatoes medium size, peeled and small diced
  • 1/2 yellow onion small diced
  • 3 sundried tomatoes small diced
  • 2 cups kale leaves without stem, torn into small pieces
  • 1 cup spinach torn into small pieces
  • 1 cup Goat Milk Feta cheese crumbled
  • 1/2 cup chicken stock no salt added
  • 6 large eggs
  • 1/4 cup milk
  • 3 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper crushed
Cuisine Italian, Modern
Difficulty Easy
Browse Category Breakfast, Side Dishes
Cooking Technique Sauté, Slow Cook
Prep Time 10 minutes
Cook Time 3 hours
Servings
6-8 servings
Ingredients
  • 2 potatoes medium size, peeled and small diced
  • 1/2 yellow onion small diced
  • 3 sundried tomatoes small diced
  • 2 cups kale leaves without stem, torn into small pieces
  • 1 cup spinach torn into small pieces
  • 1 cup Goat Milk Feta cheese crumbled
  • 1/2 cup chicken stock no salt added
  • 6 large eggs
  • 1/4 cup milk
  • 3 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper crushed
instant pot, slow cooker recipes
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Prepare a piece of 12-inch size round parchment paper for the bottom of the Instant Pot. Set aside.
  2. Select SAUTÉ-Medium in Instant Pot and set the time to 30 minutes. Press START.
  3. Add oil to the inner pot.
  4. When the oil is hot, add potatoes and sauté until transparent.
  5. Add onions, salt and pepper and sauté until onions are soft.
  6. Press CANCEL on the Instant Pot.
  7. Add sundried tomatoes, kale, spinach, and feta cheese. Stir to mix with other vegetables.
  8. In a mixing bowl, whisk eggs with milk.
  9. Transfer vegetable mixture to a bowl. Clean and dry the Inner Pot.
  10. Spray oil to the bottom and lower sides of the Inner Pot.
  11. Place parchment paper in the bottom of the Inner Pot.
  12. Place vegetable, cheese mix to the bottom of the pot on the parchment paper and gently level the top.
  13. Pour the egg-milk mixture on top of the vegetables evenly.
  14. Close the lid and set the pressure release to VENT. Select Slow Cook on High, set the time to 3 hours and press START.
  15. When the cooking time is completed, gently transfer the frittata to a large plate upside down. Peel the parchment paper off and discard.
  16. Optional: Garnish with fresh basil and extra dried tomatoes.
Recipe Notes

Kale can be replaced with an equal amount of spinach or rapini.