Slow Cooked Frittata

By: Instant Brands Culinary Team

Slow Cooked Frittata
cuisine icon Cuisine
Italian, Modern
cuisine icon Course
Breakfast, Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Diet
Gluten Free, Vegetarian
cuisine icon Cooking Technique
Sauté, Slow Cook
cuisine icon Notes
["Kale can be replaced with an equal amount of spinach or rapini."]
cuisine icon Keywords
6-8 servings, black pepper, breakfast, chicken stock, cook 3 hour, easy, frittatta, gluten free, goat milk feta cheese, Instant Brands Culinary Team, italian, kale leaves, large eggs, milk, modern, more than 2 hours, olive oil, paprika, potatoes, prep 10 min, salt, sauté, side dish, slow cook, slow cook recipes, spinach, sundried tomatoes, vegetarian, yellow onion

prep icon Prep Time
10 min
cook icon Cook Time
3 hour

serving icon Servings
6-8 servings
Ingredients
  • 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
Instructions
  • 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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