Instant Pot Breakfast Egg Frittata

Instant Pot Breakfast Egg Frittata

Course: Breakfast & Brunch Recipes, Recipes

Cuisine: American

Keyword: Eggs, Instant Pot

Prep Time: 10

Cook Time: 15

Total Time: 40

Servings: servings

Calories: 270kcal

This Instant Pot Breakfast Egg Frittata made with mozzarella, spinach, and grape tomatoes is the perfect size for breakfast or brunch for two or four.

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Equipment

Instant Pot

Ingredients

6 eggs, lightly beaten
2 cups fresh baby spinach
1 /cup grape tomatoes, cut in half
1/2 cup cooked bacon (about 5 or 6 slices)
1/4 cup half-and-half
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 cup mozzarella cheese, shredded

Instructions

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. Top baking dish with remaining cheese.
Gently lower baking dish onto the trivet and 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.
Let baking dish stand for 10 minutes before serving.

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