Roast Pepper, Tomato and Spinach Frittata

By: Hazel Wallace

Roast Pepper, Tomato and Spinach Frittata
cuisine icon Course
Breakfast, Salad
cuisine icon Diet
Vegetarian
cuisine icon Keywords
3 servings, 6 eggs, breakfast, cherry tomato sliced, cook 24 min, feta cheese crumbled, handful of spinach washed, healthy greens, prep 10 min, roasted peppers drained of oil, salad, salad for serving, salt and pepper, tomato, vegetable dish, vegetarian

prep icon Prep Time
10 min
cook icon Cook Time
24 min

serving icon Servings
3 Servings
Ingredients
  • 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
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 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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