Spinach and Feta Frittata


  • 6 eggs
  • 3/4 cup half and half
  • 1/2 cup sour cream
  • 2 tsp Dijon mustard
  • 1/2 tsp pepper
  • 3 oz feta cheese
  • 1/4 cup diced green onions
  • 3 cups chopped baby spinach
  • 1/2 cup bacon crumbles
  • spinach
  • In a large bowl, whisk together beaten eggs, half and half, sour cream, dijon and pepper.
  • Add remaining ingredients and stir to combine.
  • Coat the inside of a 1.5 qt oven-proof casserole with nonstick spray and fill with egg mixture. Cover loosely with foil--do not seal.
  • Pour one cup of water in the Instant Pot and insert the steam rack. Use a foil sling to carefully lower the casserole on to the steam rack.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Carefully remove the casserole. Serve hot garnished with additional spinach cut in ribbons.
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