Instant Pot Vegetable Frittata
A fluffy and flavorful vegetable frittata made effortlessly in the Instant Pot, perfect for a nutritious breakfast.
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Ingredients
Yields 4 servings
- (6) large eggs
- (1/4 cups) milk
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/2 cups) bell pepper, diced
- (1/2 cups) onion, diced
- (1/2 cups) zucchini, diced
- (1/2 cups) spinach, chopped
- (1/2 cups) shredded cheese (cheddar or your choice)
- (1 tablespoon) olive oil
Instructions
- 1
Set the Instant Pot to 'Sauté' mode and add 1 tablespoon of olive oil.
- 2
Add 1/2 cup of diced onion and 1/2 cup of diced bell pepper to the pot. Sauté for 3-4 minutes until softened.
- 3
Add 1/2 cup of diced zucchini and 1/2 cup of chopped spinach to the pot. Stir and cook for another 2-3 minutes until the spinach is wilted.
- 4
In a mixing bowl, whisk together 6 large eggs, 1/4 cup of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
- 5
Pour the egg mixture over the sautéed vegetables in the Instant Pot. Sprinkle 1/2 cup of shredded cheese on top.
- 6
Close the lid of the Instant Pot and set the valve to 'Sealing'. Select 'Pressure Cook' and set the timer for 8 minutes.
- 7
Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- 8
Open the lid and let the frittata cool for a few minutes before slicing into wedges. Serve warm.
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