This savory and fluffy pressure cooker frittata is keto-friendly and meatless. Although it is simple to prepare, it nevertheless manages to dazzle brunch guests.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 1 frittata |
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
Instructions
- 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 | 191 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 216 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 7 g |
| Sodium | 238 mg |
| Sugars | 1 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |