Instant Pot® Spinach-Egg White Frittata
Description
This spinach-egg white frittata is so easy to make in your Instant Pot®, yet impressive enough to serve for brunch guests.
Ingredients
•
1 tablespoon olive oil
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1/3 cup finely chopped onion
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2 cloves garlic, finely chopped
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1 1/2 cups liquid egg whites
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1/2 cup heavy cream
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2 cups chopped fresh spinach
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1/4 cup freshly 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 cup water
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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 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.
2
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.
3
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.
4
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.
5
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.