Tired of the same old breakfast routine? Shake things up with this incredibly simple and vibrant Instant Pot Green Frittata! It’s the perfect way to pack in your daily greens and protein, all while letting your pressure cooker do most of the work. In just 20 minutes, you’ll have a savory, cheesy, and satisfying meal that’s perfect for a busy morning, a quick lunch, or even a light dinner. Let’s get cooking!
Ingredients
• 1 lb / 450g celery stalks, chopped
• 1 cup / 30g fresh spinach, chopped
• 1 cup / 65g fresh kale, chopped
• 6 large eggs
• 1 cup / 115g cheddar cheese, grated
• 2 tbsp / 28g butter
• 1 tbsp / 15ml extra virgin olive oil
• 2 garlic cloves, minced
• Spices
• 1 tsp sea salt
• 1 tsp black pepper, freshly ground
• 1 tsp Italian seasoning
• ½ tsp onion powder
Instructions
1. In a large colander, combine the celery, spinach, and kale. Rinse thoroughly under running water, drain well, and set aside.
2. Plug in the Instant Pot and add the butter to the inner pot. Press the ‘Sauté’ button and allow the butter to melt completely.
3. Add the minced garlic and sauté for 2 minutes until fragrant, stirring occasionally with a wooden spatula.
4. Add the chopped celery, spinach, and kale to the pot. Continue to sauté for 5 minutes, or until the greens have wilted down.
5. Crack the eggs directly on top of the wilted greens and stir gently once to combine. Sprinkle evenly with the salt, pepper, Italian seasoning, and onion powder.
6. Top everything with the grated cheddar cheese. Continue to cook on the ‘Sauté’ setting for 3-4 minutes more, or until the eggs are set to your liking.
7. Press ‘Cancel’ to turn off the pot. Carefully transfer the frittata to a serving plate, drizzle with olive oil, and serve immediately. Enjoy!
Nutritional Information
• Per Serving: Calories 338 | Total Fats 26.7g | Net Carbs: 5.1g | Protein 18.2g | Fiber: 2.4g
Pro Tips
• For a fluffier texture, whisk the eggs in a separate bowl with the seasonings before pouring them over the greens.
• Feel free to swap the cheddar for other cheeses like feta, Gruyère, or a Monterey Jack blend.
• Add other quick-cooking vegetables like chopped bell peppers, mushrooms, or zucchini along with the celery for extra flavor and nutrients.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet.
FAQ
Q: Can I use different vegetables in this frittata
A: Yes, feel free to add other quick-cooking vegetables like chopped bell peppers, mushrooms, or zucchini along with the celery for extra flavor and nutrients.
Q: How do I make the frittata fluffier
A: For a fluffier texture, the recipe suggests whisking the eggs with the seasonings in a separate bowl before pouring them over the wilted greens in the Instant Pot.
Q: What other cheeses work well in this recipe
A: Absolutely! You can easily swap the cheddar for other cheeses. Feta, Gruyère, or a Monterey Jack blend are all great alternatives.
Q: How long can I store leftover frittata
A: You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the microwave or a skillet before serving.
