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Instant Pot Breakfast Frittata for Two

Instant Pot Breakfast Egg Frittata

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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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast & Brunch Recipes, Recipes
Cuisine: American
Calories: 270
Ingredients Equipment Method

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

Equipment

  • Instant Pot

Method
 

  1. Coat a 1 1/2 quart metal or ceramic (heat-safe) baking dish with cooking spray.
  2. In a medium-sized bowl, combine eggs, spinach, tomatoes, bacon, half and half, salt, pepper, oregano and basil. Mix well until thoroughly combined.
  3. Stir in 1/2 cup of the mozzarella cheese and transfer egg mixure into the prepared baking dish.
  4. 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.
  5. Gently lower baking dish onto the trivet and lock lid of Instant Pot into place.
  6. 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.
  7. Carefully unlock and remove the lid from the Instant Pot. Using handles of trivet, lift baking dish out of Instant Pot.
  8. Let baking dish stand for 10 minutes before serving.