Instant Pot Frittata
Instant Pot Frittata
If you're in need of a healthy, quick and portable breakfast, look no further. This Instant Pot recipe is packed with vegetables and protein to keep you and your family full during a busy day. It's the perfect breakfast dish to whip up on the weekend and then grab during a rushed morning of packing lunches and making it on-time to that morning meeting. Recipe courtesy of Monday is Meatloaf
Prep Time
10
minutes
Cook Time
35
minutes
Servings
8
Total time: 45 minutes
Ingredients
- 6 eggs
- 1/4 cup milk
- 1/2 teaspoon ground mustard
- 1/4 teaspoon garlic salt
- 1/8 teaspoon pepper
- 1/2 teaspoon hot sauce
- 1/2 cup pork breakfast sausage, bacon or ham
- 1/2 cup cheese, shredded
- 1/4 cup tomatoes, sliced
- 1/2 cup spinach
- 1/4 cup onions, sliced
Directions
- Slice tomatoes, and arrange in the bottom of a lightly greased round 7-inch pan.
- Slice onions, and combine with spinach in a heated medium pan for a few minutes to soften.
- Salt and pepper to taste if desired.
- Layer on top of tomatoes.
- Cook pork breakfast sausage or other meat of choice, and layer on top of vegetables.
- Add the cheese as the last layer.
- Whisk together the eggs, milk, ground mustard, hot sauce, garlic salt, and pepper.
- Gently pour into pan.
- Add 1 and 1/2 cups of water to the Instant Pot, and place rack into liner.
- Place the pan inside, and close the lid according to your manufacturer's instructions.
- Cook on high pressure for 25 minutes, and follow with a 10 minute natural pressure release.
- Cool for a few minutes, and then place a plate on top to flip the frittata out onto the plate.
- Serve immediately, or store in an airtight container for up to one week.