Instant Pot® Spinach and Mushroom Frittata
Description
This meatless, keto-friendly Instant Pot® frittata with mushrooms and spinach is both hearty and fluffy. It is easy to make yet impressive enough to serve for brunch guests.
Ingredients
•
1 tablespoon olive oil
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2 1/2 cups baby bella mushrooms, stemmed
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1/4 cup finely chopped onion
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2 cloves garlic, finely chopped
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6 large eggs
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1/2 cup heavy cream
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1 1/2 cups chopped fresh spinach
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1/4 cup grated Parmesan cheese
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 teaspoon garlic powder
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1 serving cooking spray
Directions
1
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.
2
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.
3
Pour 1 cup water into the pot and place a steamer rack trivet in the bottom.
4
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.
5
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.
6
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.