Baked Vegetable Frittata


  • 5 eggs
  • 1/3 milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 1 small onion
  • 1 red pepper, thinly sliced
  • 1.5 cups spinach
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup feta cheese crumbled
  • Mix eggs, milk, salt, and pepper in a bowl. Set aside.
  • Select Sauté, High. Select Start. Add olive oil into Inner Pot. When oil is hot, add onion and Sauté for 2 Minutes, stirring often.
  • Add red pepper to the pot and sauté until onions and pepper have softened for another 5 minutes.
  • Select Cancel to turn off Sauté.
  • Add spinach and stir until wilted. Spray a round baking pan with cooking oil and cut out a piece of parchment paper to fit the bottom of the pan. Spray the top of the parchment paper with oil as well. This will ensure that the frittata comes out easily.
  • Add vegetables into the baking pan and spread them out evenly.
  • Top vegetables with tomatoes and feta cheese.
  • Pour egg mixture evenly over the vegetables.
  • Cover baking pan with aluminum foil.
  • Wash the inner pot, and dry. Set back into cooker base. Carefully place the baking pan directly into the pot and close the pressure-cooking lid. Select Bake, Custom Pressure level None. Set temperature to 350°F, set time for 20 Minutes and Select Start.
  • When cooking time is complete, select Cancel, remove lid and carefully take out the baking pan and place on a cooling rack. Let cool for 5 minutes before slicing and serving.
Previous Next