Tired of the same old breakfast routine? Say hello to your new morning hero: the 10-minute Spinach Bacon Frittata! This recipe is a game-changer for busy weekdays, delivering a fluffy, savory, and protein-packed meal with minimal effort. Using the magic of the Instant Pot, you get a perfectly set, cheesy frittata loaded with crispy bacon and fresh spinach. It’s the kind of effortlessly elegant dish that’s perfect for a quick family breakfast or a lazy weekend brunch.
Ingredients
• 6 oz / 170g fresh spinach, finely chopped
• 2 oz / 57g bacon, cut into bite-sized pieces
• 6 large eggs, beaten
• 3 oz / 85g cottage cheese, crumbled
• 1 oz / 28g ricotta cheese
• 2 tbsp / 30ml extra virgin olive oil
• ½ tsp / 2.5g garlic powder
• ½ tsp / 2.5g onion powder
• 1 tsp / 5g salt
• 1 tsp / 5g black pepper, ground
Instructions
1. First, rinse the spinach thoroughly under cold running water. Drain completely and finely chop. Set aside.
2. In a large mixing bowl, whisk together the eggs, garlic powder, onion powder, salt, and pepper until the mixture is light and foamy. Gently fold in the cottage cheese, ricotta cheese, chopped spinach, and bacon pieces until just combined.
3. Select the SAUTE function on your Instant Pot. Add the olive oil to the inner pot and allow it to heat. Pour the egg mixture into the pot and cook for 4-5 minutes, until the edges are set and the center is mostly firm.
4. Turn off the pot. Carefully use a spatula to slide the frittata onto a serving plate. Garnish with finely chopped chives if desired, slice, and serve immediately.
Nutritional Information
• Per Serving: Calories: 286 | Total Fats: 21.5g | Net Carbs: 3.2g | Protein: 19.8g | Fiber: 1.1g
Pro Tips
• Feel free to swap the cheeses! Feta, goat cheese, or shredded cheddar would all be delicious substitutes for the cottage and ricotta cheese.
• For extra flavor, add other veggies like diced bell peppers or mushrooms. Sauté them for a minute in the Instant Pot before adding the egg mixture.
• This frittata is great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave.
• Ensure your spinach is drained very well after washing. Excess water can make the frittata soggy.
FAQ
Q: Can I make this frittata without an Instant Pot
A: Yes, you can easily adapt this recipe for the stovetop and oven. Cook the bacon in an oven-safe skillet, then add the egg mixture and cook until the edges are set. Finish by baking in a preheated oven at 375°F (190°C) for 10-15 minutes until the center is firm.
Q: How do I prevent a soggy spinach frittata
A: The key to a fluffy, non-soggy frittata is to ensure your spinach is very well-drained after washing. Excess water will release during cooking and affect the texture. Patting the spinach dry with paper towels or using a salad spinner is highly recommended.
Q: What other cheeses can I use in this frittata recipe
A: This recipe is very flexible. Feel free to substitute the cottage and ricotta cheese with other varieties like crumbled feta, goat cheese, or shredded cheddar or Monterey Jack for a different flavor profile.
Q: Is this Instant Pot frittata good for meal prep
A: Absolutely. This spinach bacon frittata is excellent for meal prep. Allow it to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for a quick and delicious breakfast.
