Cheddar-Herbed Strata


  • 6 eggs
  • 1 cup full-fat Cheddar cheese
  • 1 cup spinach
  • 1/2 tbsp salted grass-fed butter
  • 4 oz onion
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp kosher salt
  • 1/2 tsp Dijon mustard
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cilantro
  • 1/2 tsp sage
  • 1/2 tsp parsley
  • Pour 1 cup of filtered water into the inner pot of the Instant Pot, then insert the trivet. In a large bowl, combine the eggs, cheese, spinach, butter, onion, black pepper, salt, mustard, paprika, cayenne pepper, cilantro, sage, and parsley. Mix thoroughly. Transfer this mixture into a well-greased, Instant Pot–friendly dish.
  • Using a sling if desired, place the dish onto the trivet, and cover loosely with aluminum foil. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook . Set the Instant Pot to 40 minutes on high pressure and let cook.
  • Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.
  • Open the Instant Pot and remove the dish. Let cool, serve, and enjoy!
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