Instant Pot Spinach Egg White Frittata Recipes

INSTANT POT® SPINACH-EGG WHITE FRITTATA

Instant Pot® Spinach-Egg White Frittata image

This frittata is so easy to make in the pressure cooker, yet impressive enough to serve for brunch guests. It is made with egg whites, but still fluffy and flavorful.

Provided by fabeveryday

Time 1h15m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
⅓ cup finely chopped onion
2 cloves garlic, finely chopped
1 ½ cups liquid egg whites
½ cup heavy cream
2 cups chopped fresh spinach
¼ cup freshly grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 cup water
cooking spray

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.

Nutrition Facts : Calories 140 calories, Carbohydrate 2.8 g, Cholesterol 30.1 mg, Fat 10.6 g, Fiber 0.4 g, Protein 8.8 g, SaturatedFat 5.5 g, Sodium 266 mg, Sugar 1 g

INSTANT POT® SPINACH AND MUSHROOM FRITTATA

Instant Pot® Spinach and Mushroom Frittata image

This meatless, keto-friendly pressure cooker frittata is both hearty and fluffy. It is easy to make yet impressive enough to serve for brunch guests.

Provided by fabeveryday

Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes

Time 1h10m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 ½ cups baby bella mushrooms, stemmed
¼ cup finely chopped onion
2 cloves garlic, finely chopped
6 large eggs
½ cup heavy cream
1 ½ cups chopped fresh spinach
¼ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 serving cooking spray

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.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 4.3 g, Cholesterol 216.1 mg, Fat 15.7 g, Fiber 0.9 g, Protein 9.3 g, SaturatedFat 7 g, Sodium 237.8 mg, Sugar 1.4 g

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