INSTANT POT® SPINACH AND MUSHROOM FRITTATA

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Instant Pot® Spinach and Mushroom Frittata image

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

1 tablespoon olive oil
2 ½ cups baby bella mushrooms, stemmed
¼ cup finely chopped onion
2 cloves garlic, finely chopped
6 large eggs
½ cup heavy cream
1 ½ cups chopped fresh spinach
¼ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 serving cooking spray

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

Wahid Ali
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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
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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
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I was really impressed with this frittata. It was so fluffy and flavorful. I will definitely be making it again.


Danny “Pastor Daniel” Baker
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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.