Why this recipe works: A vegetable-packed frittata makes for a satisfying light meal. Using individual ramekins as the cooking vessel allowed for easy transfer for serving (not to mention elegant presentation). We added a little water to our egg mixture to keep the frittatas tender, and sautéed a vibrant mix of vegetables to drive off their excess moisture and make sure they were fully cooked. Tangy goat cheese, tarragon, and lemon zest kept the frittatas bright. You will need four 6 ounce ramekins for this recipe. If using a 6 quart Instant Pot, arrange 3 ramekins on the trivet in step 2, then stack the fourth ramekin on top in the center. The bottom frittatas may puff up slightly around the base of the ramekin on top. To make this a heartier meal, serve with a salad and crusty bread.