Crispy Frittata Florentine

By: Chop Secrets

Crispy Frittata Florentine
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["*The MANUAL and PRESSURE COOK buttons are interchangeable."]
cuisine icon Keywords
15-30 min, 4-6 servings, bacon, breakfast, contributed, cook 20 min, easy, egg recipe, egg recipes, eggs, fresh spinach, frittatta, frozen hash browns, half and half, instant pot, instant pot egg recipe, instant pot recipe, kosher salt, modern, mustard powder, oil, prep 5 min, pressure cook, sauté

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

serving icon Servings
4-6 servings
Ingredients
  • 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
Instructions
  • 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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