Roast Pepper, Tomato and Spinach Frittata


  • 6 eggs
  • 100 g cherry tomato sliced
  • 3 roasted peppers drained of oil
  • Handful of spinach washed
  • Salt and pepper
  • 100 g feta cheese crumbled
  • Salad for serving
  • 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 250 ml water to the inner pot, then place the dish on the trivet and lower inside.
  • Secure the pressure cooking lid, 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.
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