Crispy Frittata Florentine


  • 4 slices bacon
  • 2 tbsp oil
  • 2 cups frozen hash browns
  • 5 eggs
  • 2 tbsp half and half
  • 1 tsp mustard powder
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 2/3 cup fresh spinach
  • In a medium bowl. whisk together eggs, half and half and spices. Stir in spinach and set aside.
  • Using the display panel select the SAUTE function. Add chopped bacon to the Instant Pot and cook until crisp.
  • Using a slotted spoon, remove bacon to a paper towel-lined plate.
  • Add frozen hash browns in an even layer and brown, without stirring, 6-8 minutes.
  • Drizzle with oil, then turn the hash browns in sections. Cook without stirring an additional 4-6 minutes.
  • Turn the pot off by selecting CANCEL . Remove hash browns to a plate, leaving any remaining drippings.
  • Pour in egg mixture and use a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Return the hash browns to the pot and fold in gently, then sprinkle cooked bacon evenly over the top.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 1 minute and adjust to LOW PRESSURE.
  • When the time is up, quick-release the remaining pressure. Cut frittata into wedges and serve warm.
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