Vegetable Frittata


  • 5 eggs
  • 1/3 cup milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 1 red pepper
  • 1 small onion
  • 1 1/2 cups spinach
  • 1/2 cup cherry tomatoes
  • 1/4 cup feta cheese
  • Mix eggs, milk, salt, and pepper in a bowl. Set aside.
  • Select SAUTÉ, HIGH. Select START. Add olive oil into inner pot. When oil is hot, add onion and sauté for 2 minutes, stirring often.
  • Add red pepper to the pot and sauté until onions and pepper have softened for another 5 minutes.
  • Select CANCEL to turn off SAUTÉ.
  • Add spinach and stir until wilted.
  • Spray a round baking pan with cooking oil and cut out a piece of parchment paper to fit the bottom of the pan.Spray the top of the parchment paper with oil as well. This will ensure that the frittata comes out easily.
  • Add the vegetables into the baking pan and evenly spread out evenly.
  • Top the vegetables with the tomatoes and feta cheese.
  • Pour the egg mixture evenly over the vegetables.
  • Cover baking pan with aluminum foil.
  • Wash the inner pot, and dry. Set back into cooker base.
  • Carefully place the baking pan directly into the pot and close the pressure cooking lid. Select BAKE, CUSTOM,Pressure level NONE. Set temperature to 350°F, set time for 20 minutes and Select START.
  • When cooking time is complete, Select CANCEL, remove lid and carefully take out the baking pan and place on a cooling rack. Let cool for 5 minutes before slicing and serving.
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