Easy Instant Pot Frittata Breakfast Casserole
A fluffy and protein-packed breakfast casserole made effortlessly in the Instant Pot. Loaded with eggs, vegetables, and cheese, this easy frittata is perfect for busy mornings, meal prep, or weekend brunch.
Equipment
- Instant Pot
- mixing bowl
- whisk
- knife
- cutting board
- heat-safe dish (6-7 inch)
- trivet
Ingredients
- 8 large eggs
- 1/2 cup milk or heavy cream
- 1 cup shredded cheddar cheese
- 1 cup fresh spinach, chopped
- 1/2 cup diced bell pepper
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Whisk together eggs, milk (or cream), salt, and black pepper in a large bowl until smooth.
- Using the sauté function, cook onion, garlic, and bell pepper in a little oil for 2–3 minutes. Add spinach and cook until wilted, then turn off heat.
- Grease a heat-safe dish. Add sautéed vegetables, pour egg mixture over, and top with shredded cheese.
- Add 1 cup water to Instant Pot and place trivet inside. Lower the dish onto the trivet carefully.
- Seal lid and cook on high pressure for 20–25 minutes. Allow natural release for 10 minutes before opening.
- Remove dish carefully, let cool slightly, slice, and serve warm.
Notes
Sauté vegetables first to remove excess moisture and prevent a watery texture. Cover loosely with foil أثناء cooking to avoid condensation. Customize بسهولة with different vegetables, cheeses, or proteins. Let it rest before slicing for cleaner cuts.
Nutrition
Calories: 220kcalCarbohydrates: 4gProtein: 14gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 210mgSodium: 320mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 1200IUVitamin C: 25mgCalcium: 200mgIron: 2mg
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