Tired of the same old scrambled eggs? Let’s reinvent breakfast with something truly special that feels gourmet but is deceptively simple. This Mushroom and Spinach Omelet Pie is like a crustless quiche or a super-fluffy frittata, cooked to perfection in the Instant Pot. Imagine savory, earthy mushrooms, tender spinach, and sharp cheddar cheese all baked into a light, airy egg custard. It’s the perfect high-protein, low-carb solution for a satisfying breakfast, an elegant brunch, or even a quick weeknight dinner. The best part? The Instant Pot does all the heavy lifting, steaming it gently for a perfect texture every time.
Ingredients
• 7 large Eggs
• ¼ cup (57g) Unsalted Butter
• 2 cloves Garlic, finely minced
• 8 ounces (225g) Cremini Mushrooms, sliced
• ½ tsp Black Pepper, freshly ground
• 1 cup (113g) grated Sharp Cheddar Cheese
• ½ cup (120ml) Heavy Cream
• 5 ounces (140g) Fresh Spinach, roughly chopped
• 2 tsp Baking Powder
• ⅔ cup (75g) Coconut Flour
Instructions
1. Directions
2. Select the ‘Sauté’ function on your Instant Pot. Once hot, add the butter and allow it to melt completely.
3. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they have released their moisture and started to brown.
4. Stir in the minced garlic and cook for another minute until fragrant. Press ‘Cancel’ to turn off the Sauté function.
5. Carefully transfer the cooked mushroom and garlic mixture to a large mixing bowl to cool slightly.
6. In a separate medium bowl, whisk the eggs and heavy cream together until smooth and frothy.
7. Add the coconut flour and baking powder to the egg mixture, whisking until no lumps remain.
8. Pour the egg mixture into the large bowl with the mushrooms. Add the chopped spinach, grated cheddar cheese, and pepper. Stir everything together until just combined.
9. Thoroughly grease a 7-inch round baking dish that fits inside your Instant Pot. Pour the omelet mixture into the dish and cover it tightly with aluminum foil.
10. Pour 1 ½ cups of water into the inner pot of the Instant Pot and place the steam rack (trivet) inside.
11. Carefully lower the foil-covered baking dish onto the rack. Secure the Instant Pot lid, set the steam valve to ‘Sealing,’ and cook on ‘Manual’ or ‘Pressure Cook’ mode at high pressure for 25 minutes.
12. Once the cooking time is complete, perform a quick release by carefully moving the steam valve to ‘Venting.’
13. Using oven mitts, lift the baking dish out of the Instant Pot. Remove the foil, let it cool for a few minutes, then slice and serve warm.
Nutritional Information
• Per Serving
• Calories: 148
• Total Fat: 10.6g
• Net Carbs: 2.5g
• Protein: 6.2g
• Fiber: 2.5g
Pro Tips
• To ensure the omelet pie is cooked through, insert a knife into the center. If it comes out clean, it’s ready. If not, you can return it to the Instant Pot for another 2-3 minutes on high pressure.
• This pie is fantastic for meal prep. Let it cool completely, slice it into individual portions, and store it in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave.
• Feel free to add other sautéed vegetables like diced bell peppers and onions, or pre-cooked crumbled sausage or bacon for an extra protein boost.
• Swap the cheddar for Gruyère, feta, or a spicy pepper jack to completely change the flavor profile.
FAQ
Q: Can I make this omelet pie without an Instant Pot
A: This recipe is specifically designed for the Instant Pot’s steam-pressure cooking method, which creates a uniquely light and fluffy texture. You could try baking it in a conventional oven at 350°F (175°C) in a water bath until the center is set, but the cooking time and final texture will be different.
Q: What is a good substitute for coconut flour
A: Coconut flour is very absorbent and key to the low-carb structure of this dish. Substituting it is not a 1:1 ratio with other flours. For another low-carb option, you could experiment with a smaller amount of almond flour, but the result will be denser. We recommend sticking with coconut flour for the intended light, airy texture.
Q: Why did my Instant Pot omelet pie turn out watery
A: A watery result is usually caused by excess moisture. First, ensure you sauté the mushrooms until they have released all their liquid and started to brown. Second, it is crucial to cover the baking dish very tightly with aluminum foil to prevent condensation from the Instant Pot from dripping onto your omelet pie as it cooks.
Q: How do I store and reheat this mushroom and spinach omelet
A: This omelet pie is perfect for meal prep. Let it cool completely before slicing it into individual portions. Store the slices in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave for 30-60 seconds until just warm.
