Best 4 Instant Pot Spinach And Mushroom Frittata Recipes
Do you long for a delectable and hearty breakfast or brunch dish that combines the goodness of spinach, mushrooms, and the convenience of an instant pot? If so, look no further than our comprehensive guide to making the perfect instant pot spinach and mushroom frittata. In this comprehensive guide, we've gathered a selection of mouthwatering recipes that cater to various dietary preferences and skill levels. Whether you prefer a classic frittata packed with flavor or a healthier version bursting with nutritious ingredients, we've got you covered. So, prepare your instant pot and kitchen essentials, as we take you on a culinary journey to create an unforgettable instant pot spinach and mushroom frittata that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
INSTANT POT® SPINACH AND MUSHROOM FRITTATA
This meatless, keto-friendly pressure cooker frittata is both hearty and fluffy. It is easy to make yet impressive enough to serve for brunch guests.
Provided by fabeveryday
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot and add mushrooms, onion, and garlic. Saute until mushrooms are tender and onions are translucent, about 5 minutes. Push Cancel. Transfer the mushroom mixture to a paper towel-lined plate and set aside. Clean the inside of the pot when it is cool enough to handle.
- Whisk eggs and heavy cream together in a medium bowl. Stir in spinach, Parmesan cheese, salt, pepper, and garlic powder until well blended. Add the mushroom mixture and stir until well combined.
- Pour 1 cup water into the pot and place a steamer rack trivet in the bottom.
- Spray a souffle dish or other heat-proof dish with nonstick cooking spray. Pour egg mixture into the prepared dish and cover loosely with foil. Place the dish on top of the trivet.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 6 to 7 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove foil from the frittata and pour off any excess liquid before slicing and serving.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 4.3 g, Cholesterol 216.1 mg, Fat 15.7 g, Fiber 0.9 g, Protein 9.3 g, SaturatedFat 7 g, Sodium 237.8 mg, Sugar 1.4 g
INSTANT POT FRITTATA WITH SPINACH AND MUSHROOMS
This Instant Pot Frittata with Spinach and Mushrooms is an easy meatless meal with lots of flavor!
Provided by Pam
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Using butter or non-stick spray lightly coat a 7-cup heatproof glass container.
- Create a sling from aluminum foil by folding a 20 inch long piece in half lengthwise twice. Center the glass container on the sling. Pour 2 cups of water into the Instant Pot and set the trivet inside.
- In a large bowl, whisk together the eggs, milk, salt and pepper. Then stir in the spinach, mushrooms, garlic, tomatoes and cheese.
- Pour the mixture into the glass container and cover tightly with foil. Using the foil sling that you created, lift the container and place it in the pressure cooker on top of the trivet. Fold over the edges of the sling.
- Secure the lid and set the vent knob to sealing. Using the manual setting set the time to 25 minutes at high pressure.
- When the machine beeps, let the pressure release naturally for 10 minutes and then do a quick pressure release by moving the vent knob to venting. Open the pot, and remove the container using the sling that you created and heat proof mitts. Carefully uncover the foil, it will be steamy.
- Cut into wedges and sprinkle with parsley to serve.
Nutrition Facts : Calories 176 kcal, Carbohydrate 4 g, Protein 14 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 333 mg, Sodium 631 mg, Sugar 1 g, ServingSize 1 serving
INSTANT POT MUSHROOM AND SPINACH FRITTATA
This meatless, keto-friendly Instant Pot frittata recipe is both hearty and fluffy. It is easy to make yet impressive enough to serve for brunch guests.
Provided by Ramona Cruz-Peters
Categories Breakfast
Yield 6 servings
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pot and add mushrooms, onion, and garlic. Sauté until mushrooms are tender and onions are translucent, about 5 minutes. Push Cancel. Transfer the mushroom mixture to a paper towel-lined plate and set aside. Clean the inside of the pot when it is cool enough to handle.
- Whisk eggs and heavy cream together in a medium bowl. Stir in spinach, Parmesan cheese, salt, pepper, and garlic powder until well blended. Add the mushroom mixture and stir until well combined.
- Pour 1 cup water into the pot and place a steamer rack trivet in the bottom.
- Spray a soufflé dish or other heat-proof dish with nonstick cooking spray. Pour egg mixture into the prepared dish and cover loosely with foil. Place the dish on top of the trivet.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 6 to 7 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid. Remove foil from the frittata and pour off any excess liquid before slicing and serving.
SPINACH AND MUSHROOM FRITTATA
Looking for a vegetable with super health powers? Try spinach. It's packed with vitamins, minerals and antioxidants that protect you all your life.
Provided by Ben S.
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
- Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.
Nutrition Facts : Calories 163 calories, Carbohydrate 5.9 g, Cholesterol 144.6 mg, Fat 9.5 g, Fiber 1.8 g, Protein 14.6 g, SaturatedFat 4.7 g, Sodium 310.1 mg, Sugar 1.2 g
Tips:
- Use fresh ingredients: Fresh spinach and mushrooms will give your frittata the best flavor. If you can, buy organic ingredients to avoid pesticides and herbicides.
- Don't overcook the spinach: Spinach cooks very quickly, so be careful not to overcook it. Otherwise, it will become mushy and lose its flavor.
- Use a good quality cheese: The cheese is one of the main ingredients in this frittata, so it's important to use a good quality cheese that you enjoy. I recommend using a sharp cheddar cheese or a Gruyère cheese.
- Season the frittata well: Don't be afraid to season the frittata well with salt and pepper. This will help to bring out the flavors of the other ingredients.
- Let the frittata cool slightly before serving: This will help the frittata to set and make it easier to slice.
Conclusion:
This Instant Pot Spinach and Mushroom Frittata is a delicious and easy-to-make breakfast, lunch, or dinner recipe. It's packed with flavor and nutrients, and it's sure to be a hit with your family and friends. So next time you're looking for a quick and healthy meal, give this recipe a try!
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