Tired of the same old breakfast routine? Say hello to your new morning favorite: the Instant Pot Breakfast Frittata! This recipe is a game-changer for busy mornings, delivering a fluffy, savory, and protein-packed meal with minimal effort. We’re combining tender spinach, creamy cottage cheese, salty feta, and vibrant veggies into a one-pot wonder that’s as delicious as it is nutritious. Let’s get cooking!
Ingredients
• 5 large eggs
• 10 oz / 280g spinach, chopped
• ½ cup / 115g cottage cheese
• ½ cup / 75g feta cheese, crumbled
• ¼ cup / 35g red bell pepper, finely diced
• 2 cherry tomatoes, halved
• 1 cup / 100g chopped cauliflower florets
• 5 tbsp / 70g butter
• ½ tsp / 3g salt
• ¼ tsp / 1g freshly ground black pepper
• ¼ tsp / 0.5g dried oregano
• ½ cup / 15g fresh celery leaves, for garnish
Instructions
1. Directions
2. Select the ”Sauté” function on your Instant Pot. Add the butter and allow it to melt. Add the chopped cauliflower and red bell pepper, cooking for 3-4 minutes until slightly softened.
3. Add the chopped spinach and cook for another 2 minutes until wilted. Stir occasionally. Turn off the ”Sauté” function.
4. In a medium bowl, whisk together all 5 large eggs, cottage cheese, crumbled feta cheese, salt, pepper, and dried oregano until well combined.
5. Pour the egg mixture evenly over the cooked vegetables in the Instant Pot insert. Gently place the halved cherry tomatoes on top.
6. Secure the lid and set the steam release valve to ”Sealing.” Cook on Low Pressure for 8 minutes. Once the timer finishes, perform a quick release of the pressure.
7. Carefully open the lid. The frittata should be set. Use a spatula to gently loosen the edges and slide it onto a serving plate. Garnish with fresh celery leaves before slicing and serving.
Nutritional Information
• Nutrition Facts
• Per Serving (Serves 3)
• Calories: 422
• Total Fat: 33.1g
• Net Carbs: 8.1g
• Protein: 22.3g
• Fiber: 4g
Pro Tips
• Feel free to swap the veggies! Mushrooms, onions, or asparagus work wonderfully. Just be sure to sauté any harder vegetables first to soften them.
• Experiment with different cheeses. Goat cheese, sharp cheddar, or Gruyère can add a delicious new flavor profile to your frittata.
• This frittata is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. Reheat slices in the microwave or a toaster oven.
• To prevent a ‘Burn’ error, you can use the pot-in-pot method. Place 1 cup of water in the main pot, add the trivet, and cook the frittata in a separate greased, oven-safe dish.
FAQ
Q: Can I use different vegetables or cheeses in this frittata
A: Absolutely! This recipe is very versatile. The pro tips suggest swapping in vegetables like mushrooms, onions, or asparagus. You can also experiment with cheeses like goat cheese, sharp cheddar, or Gruyère for a new flavor profile.
Q: How do I store and reheat this frittata
A: This frittata is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. You can reheat individual slices in the microwave or a toaster oven for a quick and easy breakfast.
Q: How can I prevent the Instant Pot burn error with this recipe
A: To prevent a ‘Burn’ error, the recipe suggests using the pot-in-pot method. Place 1 cup of water in the main pot, add the trivet, and cook the frittata in a separate greased, oven-safe dish placed on the trivet.
Q: Why is this frittata cooked on Low Pressure
A: Cooking the frittata on Low Pressure helps cook the eggs more gently. This method results in a fluffier, more tender texture and prevents the eggs from becoming rubbery or overcooked.
