Roast Pepper, Tomato and Spinach Frittata
By :Hazel Wallace
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Course Breakfast, Salad
Browse Category Breakfast, Salad
Diet Vegetarian
Home Category Breakfast, Salad
Prep Time 10 Minutes
Cook Time 24 Minutes
Servings
3 Servings
Ingredients
  • 6 eggs
  • 100 g cherry tomato sliced
  • 3 roasted peppers drained of oil sliced into strips
  • Handful of spinach washed
  • Salt and pepper
  • 100 g feta cheese crumbled
  • Salad for serving
Course Breakfast, Salad
Browse Category Breakfast, Salad
Diet Vegetarian
Home Category Breakfast, Salad
Prep Time 10 Minutes
Cook Time 24 Minutes
Servings
3 Servings
Ingredients
  • 6 eggs
  • 100 g cherry tomato sliced
  • 3 roasted peppers drained of oil sliced into strips
  • Handful of spinach washed
  • Salt and pepper
  • 100 g feta cheese crumbled
  • Salad for serving
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Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. In a mixing bowl, whisk the eggs, then add the tomatoes, roast peppers, spinach and a pinch of salt and pepper.
  2. Pour the egg mixture into a greased baking dish and crumble half the feta on top.
  3. Add 250 ml water to the inner pot, then place the dish on the trivet and lower inside.
  4. Secure the pressure cooking lid, select Pressure Cook and set the time for 10 Minutes.
  5. When the cooking program has finished, allow the pressure to release naturally for 7 Minutes and then quick release the remaining pressure.
  6. Swap for the air fryer lid and select Grill. Set the time for 7 Minutes and grill until golden brown.
  7. Once cooked, serve topped with the remaining feta and side salad of choice.
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