Spinach and Feta Frittata
Equally at home for breakfast, brunch or a weeknight dinner, this hearty frittata is packed with veggies and savory cheese.
Servings Prep Time
6servings 5minutes
Cook Time
Servings Prep Time
6servings 5minutes
Cook Time
  • 6 eggsbeaten
  • 3/4cup half and half
  • 1/2cup sour cream
  • 2tsp Dijon mustard
  • 1/2tsp pepper
  • 3oz feta cheesecrumbled
  • 1/4cup diced green onions
  • 3cups chopped baby spinach
  • 1/2cup bacon crumblesoptional
  • spinachcut in ribbons, for garnish
  1. In a large bowl, whisk together beaten eggs, half and half, sour cream, dijon and pepper.
  2. Add remaining ingredients and stir to combine.
  3. 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.
  4. 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.
  5. Secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Carefully remove the casserole. Serve hot garnished with additional spinach cut in ribbons.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.