If you’re searching for a quick and easy breakfast recipe that the whole family will like, an Instant Pot frittata is the way to go. This adaptable recipe is simple to customize using your favorite vegetables, meats, and cheeses, and it can be produced in a matter of minutes in your beloved Instant Pot. Here’s how you do it:
Table of Contents
- 6 huge eggs
- a quarter cup of milk
- 1/4 teaspoon black pepper 1/2 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1/2 diced onion
- 1/2 diced red bell pepper
- 1/2 cup fresh spinach, chopped
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon shredded cheddar cheese
- Whisk together the eggs, milk, salt, and pepper in a medium mixing bowl until well blended.
- Heat the olive oil in your Instant Pot on sauté mode.
- Cook until the onion and bell pepper are softened, about 3-5 minutes.
- Cook until the spinach has wilted, about 1-2 minutes.
- Fill the Instant Pot halfway with the egg mixture and top with the grated Parmesan cheese.
- With a spatula, carefully whisk the egg mixture and equally distribute the vegetables and cheese.
- Top the egg mixture with the shredded cheddar cheese.
- Set the Instant Pot to manually pressure cooking for 5 minutes.
- When the cooking time is up, manually release the pressure and carefully remove the frittata from the Instant Pot using a silicone spatula.
- Allow the frittata to cool for a few minutes before slicing and serving.
A frittata is a terrific low-carb or keto dish for breakfast, brunch, lunch, or dinner. Eggs and cheese provide plenty of protein, while bacon and a variety of veggies, including spinach, bell peppers, and tomatoes, fill out the dish.
This Instant Pot method cooks a frittata quickly and easily, plus it doesn’t heat the entire kitchen as an oven does. A tasty frittata can be enjoyed at any time of year.
Use a 7-inch pan in a 6-quart or 8-quart Instant Pot (adding an extra 1/2 cup of water for the larger model) for this recipe—the pan fits comfortably in the pot and leaves enough room on all sides for steam to form.
How to Make an Instant Pot Frittata
- To make the frittata, use a 7-inch cake pan or a silicone egg bite mold that fits inside your Instant Pot. To prevent sticking, oil the pan or mold with cooking spray or butter.
- Don’t overmix the egg mixture; it should be well blended but still a little lumpy for a fluffy texture.
- In your frittata, you can use whatever mix of vegetables, meats, and cheeses that you like. Diced gammon, fried bacon, sliced mushrooms, cherry tomatoes, or crumbled feta cheese are other excellent possibilities.
- If you don’t have an Instant Pot, this dish can easily be made in the oven. Preheat the oven to 350°F and bake the frittata in a prepared 9-inch pie dish for 20-25 minutes, or until the eggs are set.
- Quick and healthful – the majority of the cooking takes place in the pot, so you may do other things while it cooks. Similar to how you make French dip sandwiches.
- Use leftovers – This Instant Pot frittata is an excellent way to utilize leftover veggies, deli meat, or ham. My Instant Pot Stir Fry recipe is similar. A low-cost dish that makes use of what you have on hand.
- One of the beautiful things about this dish is that you can prepare it any way you like. Just like egg bites, you can add your favorite combination of vegetables, cheese, or meat!
- Whole or 2% milk is OK. Heavy whipping cream may also be used.
- You can use cheddar or Colby Jack cheese, but you may use any shredded cheese you choose.
- Use any vegetables you prefer or what you have in the fridge for a delicious breakfast.
- Meat – I prefer a veggie frittata, but you can also use bacon, ham, sausage, or chorizo!
Frittatas requires four key ingredients
Eggs: I use whole eggs in my Frittata recipes, but you can use a combination of egg whites or all egg whites if you like.
For a thick, creamy egg bake, I like to use half and half, but you can use unflavored nondairy milk or ordinary milk with any fat percentage.
Seasonings: Eggs require a lot of seasoning. For the proper balance, I add salt, pepper, and nutmeg. If you don’t use salty cheeses like feta or Parmesan, I recommend upping the salt somewhat. Reduce the salt if you’re using salty meats like bacon or gammon.
Spinach, Onion, and Cheese is my favorite filling combination. The spinach gives earthiness as well as nutrients, the green onion a gentle bite, and the cheese makes the frittata enticing. However, I have included a range of combinations in the recipe card to spark your imagination! For the greatest results, I recommend using no more than 1 to 12 cups of additional mix-ins.