Leave a Reply
Want to join the discussion?Feel free to contribute!
Risotto with Lemon and Shrimp
Spinach and Feta Frittata
| By : |
Equally at home for breakfast, brunch or a weeknight dinner, this hearty frittata is packed with veggies and savory cheese.
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
6 servings
|
Ingredients
- 6 eggs beaten
- 3/4 cup half and half
- 1/2 cup sour cream
- 2 tsp Dijon mustard
- 1/2 tsp pepper
- 3 oz feta cheese crumbled
- 1/4 cup diced green onions
- 3 cups chopped baby spinach
- 1/2 cup bacon crumbles optional
- spinach cut in ribbons, for garnish
Ingredients
|
Instructions
- In a large bowl, whisk together beaten eggs, half and half, sour cream, dijon and pepper.
- Add remaining ingredients and stir to combine.
- Coat the inside of a
1.5 qt oven-proof casserole with nonstick spray and fill with egg mixture. Cover loosely with foil--do not seal. - Pour
one cup of water in the Instant Pot and insert the steam rack. Use a foil sling to carefully lower the casserole on to the steam rack. - Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the casserole. Serve hot garnished with additional spinach cut in ribbons.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
Thank you! You should try this silicone trivet with heat-resistant handles. it’s much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n
Kind of bland, not really worth the effort.
Thank you for sharing such this recipe. It’s fantastic. For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K