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
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Wahid Ali
[email protected]I'm not a big fan of spinach, but I really enjoyed this frittata. The spinach was cooked perfectly, and it didn't overpower the other flavors.
Reza Meer
[email protected]This is a great recipe for a quick and easy breakfast or brunch. It's also a great way to use up leftover spinach and mushrooms.
nathan mwale
[email protected]I was really impressed with this frittata. It was so fluffy and flavorful. I will definitely be making it again.
Danny “Pastor Daniel” Baker
[email protected]This frittata is delicious! I love the combination of spinach, mushrooms, and cheese. It's also really easy to make, which is a bonus.
Baba Ogo
[email protected]I've made this frittata several times now, and it's always a hit. It's so easy to make, and it's a great way to use up leftover spinach and mushrooms. I highly recommend it!
Fikadu Dana
[email protected]This is the best frittata I've ever had! The flavors are amazing, and the texture is perfect. I will definitely be making this again and again.
Frank_Lion1
[email protected]I'm not a big fan of spinach, but I really enjoyed this frittata. The spinach was cooked perfectly, and it didn't overpower the other flavors. I'll definitely be making this again.
Victoria Whitt
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids loved the spinach and mushrooms, and they didn't even realize they were eating healthy.
Temo ADOEV
[email protected]I was really impressed with how moist and fluffy this frittata turned out. I've never made a frittata before, but this recipe made it so easy. I'll definitely be making it again.
Sinda Sheokand
[email protected]This frittata is perfect for a quick and easy breakfast or brunch. It's also great for meal prep, as it can be made ahead of time and reheated. I love that I can customize it to my liking.
Sandy Sameh
[email protected]I love that this recipe is so versatile. I've added different vegetables, cheeses, and meats, and it's always turned out great. It's a great way to clean out the fridge!
Arman hossian Arif
[email protected]I've made this frittata several times now, and it's always a winner. It's so easy to make, and it's a great way to use up leftover spinach and mushrooms.
its. Rumon
[email protected]This frittata was a hit with my family! The spinach and mushrooms added a delicious savory flavor, and the eggs were cooked perfectly. I will definitely be making this again.