Slow Cooked Frittata


  • 2 potatoes
  • 1/2 yellow onion
  • 3 sundried tomatoes
  • 2 cups kale leaves
  • 1 cup spinach
  • 1 cup Goat Milk Feta cheese
  • 1/2 cup chicken stock
  • 6 large eggs
  • 1/4 cup milk
  • 3 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Prepare a piece of 12-inch size round parchment paper for the bottom of the Instant Pot. Set aside.
  • Select SAUTÉ-Medium in Instant Pot and set the time to 30 minutes. Press START.
  • Add oil to the inner pot.
  • When the oil is hot, add potatoes and sauté until transparent.
  • Add onions, salt and pepper and sauté until onions are soft.
  • Press CANCEL on the Instant Pot.
  • Add sundried tomatoes, kale, spinach, and feta cheese. Stir to mix with other vegetables.
  • In a mixing bowl, whisk eggs with milk.
  • Transfer vegetable mixture to a bowl. Clean and dry the Inner Pot.
  • Spray oil to the bottom and lower sides of the Inner Pot.
  • Place parchment paper in the bottom of the Inner Pot.
  • Place vegetable, cheese mix to the bottom of the pot on the parchment paper and gently level the top.
  • Pour the egg-milk mixture on top of the vegetables evenly.
  • Close the lid and set the pressure release to VENT. Select Slow Cook on High, set the time to 3 hours and press START.
  • When the cooking time is completed, gently transfer the frittata to a large plate upside down. Peel the parchment paper off and discard.
  • Optional: Garnish with fresh basil and extra dried tomatoes.
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