Spinach and Feta Frittata

By: Chop Secrets

Spinach and Feta Frittata
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast, Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free, Keto, Low Carb
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["*The MANUAL and PRESSURE COOK buttons are interchangeable."]
cuisine icon Keywords
30-60 min, 6 servings, bacon crumbles, breakfast, breakfast recipe, breakfast recipes, chopped baby spinach, contributed, cook 35 min, diced green onions, dijon mustard, dinner, easy, egg recipe, eggs, feta cheese, frittatta, gluten free, half and half, insta pot egg recipe, instant pot breakfast recipes, instant pot recipe, keto, low carb, main course, modern, pepper, prep 5 min, pressure cook, sour cream, spinach

prep icon Prep Time
5 min
cook icon Cook Time
35 min

serving icon Servings
6 servings
Ingredients
  • 6 eggs
  • 3/4 cup half and half
  • 1/2 cup sour cream
  • 2 tsp Dijon mustard
  • 1/2 tsp pepper
  • 3 oz feta cheese
  • 1/4 cup diced green onions
  • 3 cups chopped baby spinach
  • 1/2 cup bacon crumbles
  • spinach
Instructions
  • In a large bowl, whisk together beaten eggs, half and half, sour cream, dijon and pepper.
  • Add remaining ingredients and stir to combine.
  • Coat the inside of a 1.5 qt oven-proof casserole with nonstick spray and fill with egg mixture. Cover loosely with foil--do not seal.
  • Pour one cup of water in the Instant Pot and insert the steam rack. Use a foil sling to carefully lower the casserole on to the steam rack.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Carefully remove the casserole. Serve hot garnished with additional spinach cut in ribbons.
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