Recipes
Roast Pepper, Tomato and Spinach Frittata
3 Servings
10 min
INSTRUCTIONS
- In a mixing bowl, whisk the eggs, then add the tomatoes, roast peppers, spinach and a pinch of salt and pepper.
- Pour the egg mixture into a greased baking dish and crumble half the feta on top.
- Add 1 cup of water to the inner pot, then place the dish on the trivet and lower inside.
- Secure the pressure cooking lid, then select Pressure Cook and set the time for 10 minutes.
- When the cooking program has finished, allow the pressure to release naturally for 7 minutes and then quick release the remaining pressure.
- Swap for the air fryer lid and select Grill. Set the time for 7 minutes and grill until golden brown.
- Once cooked, serve topped with the remaining Feta and side salad of choice. Enjoy!
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About the chef
Dr. Hazel Wallace
Dr. Hazel Wallace is a medical doctor, registered associate nutritionist, personal trainer, and the founder of The Food Medic. She launched The Food Medic with the goal of bridging the gap between traditional medicine and nutrition, using evidence-based information to empower people to take control of their health through food, fitness, and lifestyle changes. Hazel’s journey into health and fitness began while she was studying medicine and working as a personal trainer. Inspired to share the knowledge she gained, she authored three best-selling books, including The Female Factor, which focuses on women’s health. Hazel is also the host of The Food Medic podcast, where she interviews leading experts on topics related to health, wellness, and personal development. In addition to her writing and podcasting, Hazel speaks at events and consults on workplace wellbeing. She is an advocate for holistic health practices, working to provide accessible, evidence-based advice to a broad audience. Hazel also serves on the Scientific Advisory Board for WHOOP, contributing her expertise in health and fitness to help others live better, healthier lives.
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