Instant Pot Spinach Egg White Frittata Recipes

INSTANT POT BREAKFAST FRITTATA

Steps:

• Grease a pan that will fit inside your Instant Pot.
• In a large mixing bowl add all the ingredients and whisk together. Pour in the greased pan.
• In the liner of the Instant Pot add 1 cup of water and add the trivet.
• Make a foil sling by taking a 30 inch piece of aluminum foil and folding it lengthwise 3 times.
• Place your pan in the center of the foil and fold up each side to make two handles. Lower the pan onto the trivet and fold handles over the top of the pan.
• Lock the lid and place the valve in the sealed position. Pressure cook/Manual on HIGH for 5 minutes.
• Once time expires, allow for Natural Pressure Release for 10 minutes. Release any remaining pressure.
• Carefully lift the pan out of the Instant Pot with the foil handles.
• Cut and serve immediately.

INSTANT POT® SPINACH AND MUSHROOM FRITTATA

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.

INSTANT POT® SPINACH-EGG WHITE FRITTATA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot and add onion. Cook until onion is soft and translucent, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Cancel Saute mode. Transfer onion mixture to a paper towel-lined plate and set aside. Clean the inside of the pot when it is cool enough to handle.
• Whisk egg whites and heavy cream together in a bowl. Stir in spinach, Parmesan cheese, salt, pepper, and garlic powder until well blended. Add reserved onion mixture and stir until well combined.
• Pour water into the pot and place a steamer rack trivet in the bottom. Spray a souffle dish or other heat-proof dish with nonstick 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.
• Allow the pressure to release naturally for 10 minutes according to manufacturer's instructions, then 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.

EGG WHITE FRITTATA WITH GREEN CHILES AND SPINACH - HEALTHY & VEGETARIAN

Steps:

• Preheat oven to 325ºF.
• In an oven-safe skillet, heat butter medium heat. Add green onions, green chiles, and saute until green onions are softened (1-2 minute). Add spinach and stir and continue to cook until wilted, about 3-4 minutes. If you have a cover, you can cover for 1-2 minutes to speed the process of wilting the spinach. Add salt and pepper to taste, keeping in mind that the cheese will add saltiness.
• Pour in egg whites, cheddar cheese, and cottage cheese, stirring to combine. (You can whisk these together in a bowl first, but I'm in the less-dishes-is-better camp. If you're not using all egg whites, you'll have to get out that bowl and whisk.)
• Move to preheated oven and bake for 35-40 minutes or until eggs are set. Cool slightly before slicing into wedges and serving.
• May be served hot, room temperature, or even cold.

INSTANT POT FRITTATA WITH SPINACH AND MUSHROOMS

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.