Spinach Artichoke Dip
Vegetable Frittata
| By : |
Treat yourself to the morning you deserve by getting your vegetables in first thing! This frittata is a warm, delicious, and nutritious meal to keep you full and focused for the day ahead. The feta adds a great tang to the dish and adds extra creaminess. Excerpted from The “I Love My Instant Pot®” Three-Step Recipe Book by Robin Fields. Available where books are sold.
| Prep Time | 10 Minutes |
| Cook Time | 20 Minutes |
| Servings |
4 Servings
|
Ingredients
- 6 large eggs
- 1/2 cup half and half
- 1 medium red bell pepper seeded and finely chopped
- 1 cup chopped broccoli florets
- 1 cup halved grape tomatoes
- 1/2 cup crumbled feta cheese
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup Water
Ingredients
|
Instructions
- In a large bowl, whisk together eggs and half-and-half. Mix in bell pepper, broccoli, grape tomatoes, feta, salt, and black pepper until well combined.
- Spray a
6" round baking pan with nonstick cooking spray. Pour mixture into prepared pan and cover pan tightly with aluminum foil. Pour water into an Instant Pot® and place the trivet in the pot, then place pan on trivet. - Place the lid on the Instant Pot® and click into place to close. Press the Pressure Cook button and adjust the timer to 20 Minutes. When the timer beeps, let the pressure release naturally for 10 Minutes, then quick-release any remaining pressure until float valve drops. Unlock lid. When done, frittata will feel firm in the center and vegetables will be soft. Serve warm.
Robin Fields is an experienced food blogger, air fryer user, and recipe developer who specializes in creating quick and easy recipes that have minimal ingredients and maximum flavor. She lives in Missouri with her husband and two young children.
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