Last updated on August 24th, 2021
Nothing screams “easy lazy weekend brunch for two” (or four) for me more than this Instant Pot Breakfast Egg Frittata. It’s packed with the mozzarella, tomato and spinach flavor I love in my basic omelet, quiche or Benedict but without all of the hassle. What can I say? I work a lot.
Tips & Tricks for making Instant Pot Breakfast Egg Frittata
- baby spinach
- grape tomatoes
- cooked bacon
- black pepper
- dried oregano
- dried basil
- shredded mozzarella cheese
The greatest thing about these types of dishes is that they’re a “dump-and-go” sort of deal. So long as you have enough eggs, you can get away with mixing and matching any savory ingredients and call it a frittata. For the most part. I decided to stick with an Italian theme and it works well for this flavor profile. Add in some mushrooms to dial it up a notch, or even cooked sausage. One thing worth mentioning on the shredded cheese – avoid the pre-packaged shredded cheese. While it may make for easier prep, it doesn’t taste or work as well due to the preservatives or coating used for processing the shredded cheese.
It took me a considerable amount of time to get comfortable with the Instant Pot (some of you call it “instapot”), and there are some times when I still get leery with it – even after all this time. Cooking eggs in it is strange. After a few rounds of experimentation I’ve found a method that works; if you’re a big fan of eggs you may like it as well.*(see disclaimer below)
Coat a 1 1/2 quart metal or ceramic (heat-safe) baking dish with cooking spray.
In a medium-sized bowl, combine eggs, spinach, tomatoes, bacon, half and half, salt, pepper, oregano and basil. Mix well until thoroughly combined.
Stir in 1/2 cup of the mozzarella cheese and transfer egg mixure into the prepared baking dish.
Place a trivet with handles (wire rack) inside of the inner cooking pot of a 6-quart Instant Pot (instapot). Add 1 cup of water to the cooking pot. Gently lower baking dish onto the trivet.
Top baking dish with remaining cheese.
Lock lid of Instant Pot into place.
Set Instant Pot on Pressure cook or Manual for 15 minutes. Let pressure release naturally for 15 minutes. Release remaining pressure by carefully turning vent or valve to release.
Carefully unlock and remove the lid from the Instant Pot. Using handles of trivet, lift baking dish out of Instant Pot and cool on wire rack for ten minutes before serving.
Serve with a marinara sauce or additional cheese.
*Disclaimer: For some mysterious reason, I can no longer eat eggs. However, my family still enjoys them as does most everyone I know. I’ve mentioned in other blog posts that I make “egg free” recipes because of my intolerance to eggs. However, I do in fact still feature recipes with eggs including this one.