Vegetable Frittata
By :Instant Brands Culinary Team
instant pot recpes
This cheesy vegetable frittata is a light breakfast option, whether you’re meal prepping or feeding your family. With salty feta cheese, umami-filled cherry tomatoes, spinach, and red pepper, you’ll always want to keep this recipe in your back pocket.
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Course Breakfast, Lunch
Cuisine Modern
Difficulty Easy
Browse Category Breakfast
Duration 30-60 min
Diet Gluten Free, Vegetarian
Cooking Technique Pressure Cook, Sauté
Main Ingredient Cherry Tomatoes, Eggs, Feta Cheese, Milk, Onion, Red Pepper, Spinach
Keyword instant pot breakfast recipes, instant pot recipes
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
4-6 servings
Ingredients
  • 5 eggs
  • 1/3 cup milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 1 red pepper thinly sliced
  • 1 small onion
  • 1 1/2 cups spinach
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup feta cheese crumbled
Course Breakfast, Lunch
Cuisine Modern
Difficulty Easy
Browse Category Breakfast
Duration 30-60 min
Diet Gluten Free, Vegetarian
Cooking Technique Pressure Cook, Sauté
Main Ingredient Cherry Tomatoes, Eggs, Feta Cheese, Milk, Onion, Red Pepper, Spinach
Keyword instant pot breakfast recipes, instant pot recipes
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
4-6 servings
Ingredients
  • 5 eggs
  • 1/3 cup milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 1 red pepper thinly sliced
  • 1 small onion
  • 1 1/2 cups spinach
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup feta cheese crumbled
instant pot recpes
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Mix eggs, milk, salt, and pepper in a bowl. Set aside.
  2. Select SAUTÉ, HIGH. Select START. Add olive oil into inner pot. When oil is hot, add onion and sauté for 2 minutes, stirring often.
  3. Add red pepper to the pot and sauté until onions and pepper have softened for another 5 minutes.
  4. Select CANCEL to turn off SAUTÉ.
  5. Add spinach and stir until wilted.
  6. Spray a round baking pan with cooking oil and cut out a piece of parchment paper to fit the bottom of the pan. Spray the top of the parchment paper with oil as well. This will ensure that the frittata comes out easily.
  7. Add the vegetables into the baking pan and evenly spread out evenly.
  8. Top the vegetables with the tomatoes and feta cheese.
  9. Pour the egg mixture evenly over the vegetables.
  10. Cover baking pan with aluminum foil.
  11. Wash the inner pot, and dry. Set back into cooker base.
  12. Carefully place the baking pan directly into the pot and close the pressure cooking lid. Select BAKE, CUSTOM, Pressure level NONE. Set temperature to 350°F, set time for 20 minutes and Select START.
  13. When cooking time is complete, Select CANCEL, remove lid and carefully take out the baking pan and place on a cooling rack. Let cool for 5 minutes before slicing and serving.
Recipe Notes

Chef’s Tips: Make this recipe using a variety of your favourite vegetables and other cheese. Mushrooms and goat cheese, or broccoli and cheddar are a few great options!

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