Tired of the same old breakfast routine? Say hello to your new morning hero: the Instant Pot Spinach and Tomato Frittata! This recipe is a game-changer for busy mornings, delivering a fluffy, savory, and protein-packed meal with minimal effort. We’re talking vibrant spinach, juicy tomatoes, and savory Parmesan all baked to perfection right in your pressure cooker. It’s perfect for a healthy start, a weekend brunch, or even a light lunch. Let’s get cooking!
Ingredients
• (Total Time: 38 MINS| Serves: 8)
• 12 large organic eggs
• ½ cup (120 ml) unsweetened almond milk
• Salt and freshly ground black pepper, to taste
• 3 cups (90 g) roughly chopped fresh baby spinach
• 1 cup (180 g) seeded and chopped tomato
• 3 large scallions, sliced
• 4 tomato slices, for topping
• ¼ cup (25 g) shredded Parmesan cheese
• 1 cup (240 ml) water, for the Instant Pot
Instructions
1. Directions
2. Prep Your Dish: Lightly grease a 1½ quart casserole dish that fits inside your Instant Pot and set it aside.
3. Whisk the Eggs: In a large bowl, whisk together the eggs, almond milk, salt, and pepper until they are smooth and well combined.
4. Layer the Veggies: Add the chopped spinach, chopped tomato, and sliced scallions to the bottom of your prepared casserole dish. Give them a gentle stir to mix.
5. Combine and Top: Pour the egg mixture evenly over the vegetables in the dish. Arrange the 4 tomato slices on top and finish with a generous sprinkle of shredded Parmesan cheese.
6. Set Up the Instant Pot: Place the steamer trivet inside the Instant Pot liner and pour in 1 cup of water. Create a foil sling by folding a long piece of aluminum foil into thirds, and place it over the trivet.
7. Cook Under Pressure: Carefully lower the casserole dish onto the foil sling inside the Instant Pot. Secure the lid, turn the pressure valve to the “Sealing” position, and select “Manual” or “Pressure Cook” on High Pressure for 20 minutes.
8. Release and Serve: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. Afterward, perform a quick release to vent any remaining steam. Carefully remove the lid, lift out the frittata using the foil sling, and serve warm.
Nutritional Information
• Per Serving
• Calories: 161
• Total Fat: 10.5g
• Net Carbs: 0.38g
• Protein: 14g
• Fiber: 0.8g
Pro Tips
• For a golden-brown top, place the cooked frittata under your oven’s broiler for 1-2 minutes after removing it from the Instant Pot. Watch it carefully to prevent burning.
• Feel free to customize with other vegetables like sautéed mushrooms or bell peppers. Just be sure to cook them first to remove excess moisture.
• Swap the Parmesan for feta, goat cheese, or shredded cheddar for a different flavor profile.
• This frittata is great for meal prep! Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave.
FAQ
Q: Can I use different vegetables in this Instant Pot frittata
A: Absolutely! You can customize this recipe with other vegetables like sautéed mushrooms or bell peppers. Just be sure to cook them first to remove excess moisture before adding them to the egg mixture.
Q: How do I get a golden brown top on my frittata
A: For a golden-brown, crispy top, place the cooked frittata under your oven’s broiler for 1-2 minutes after removing it from the Instant Pot. Watch it carefully to prevent burning.
Q: How long can I store leftover frittata
A: This frittata is perfect for meal prep. You can store leftovers in an airtight container in the refrigerator for up to 4 days. Simply reheat individual slices in the microwave.
Q: What kind of dish do I need to cook this in the Instant Pot
A: You will need a 1½ quart casserole dish that fits inside your Instant Pot. The recipe also recommends creating a foil sling to easily lower and lift the dish out of the pressure cooker.
