Instant Pot Mushroom And Spinach Frittata Recipes
INSTANT POT FRITTATA WITH SPINACH AND MUSHROOMS
This Instant Pot Frittata with Spinach and Mushrooms is an easy meatless meal with lots of flavor!
Provided by Pam
Categories Main Course
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 176 kcal, Carbohydrate 4 g, Protein 14 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 333 mg, Sodium 631 mg, Sugar 1 g, ServingSize 1 serving
SPINACH AND MUSHROOM FRITTATA
Looking for a vegetable with super health powers? Try spinach. It's packed with vitamins, minerals and antioxidants that protect you all your life.
Provided by Ben S.
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
- Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.
Nutrition Facts : Calories 163 calories, Carbohydrate 5.9 g, Cholesterol 144.6 mg, Fat 9.5 g, Fiber 1.8 g, Protein 14.6 g, SaturatedFat 4.7 g, Sodium 310.1 mg, Sugar 1.2 g
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