Instant Pot Frittata Breakfast Casserole
User Reviews
4.8
Instant Pot Frittata Breakfast Casserole
Description
The casserole begins by whisking eggs with heavy cream, salt, pepper, and grated white cheddar cheese. Red bell pepper, onion, garlic, and spinach are sautéed separately in the Instant Pot on sauté mode until tender, then added to a greased round baking dish. The egg mixture is poured over the vegetables.
The dish is then placed on a wire rack inside the Instant Pot with water below, using pot-in-pot cooking to gently bake the casserole with steam. This method yields a moist, tender frittata without browning or drying out. Optional toppings like extra cheese, sour cream, chives, tomatoes, or hot sauce can be added at serving.
This recipe serves 2-4, depending on portion size, and is adaptable with other vegetables or proteins, provided the cooking method and timing remain the same to prevent issues. The dish is practical for hands-off cooking, delivering a flavorful and filling breakfast item.
Preparation includes spray or buttering the baking dish to prevent sticking, and lining with parchment paper can ease removal. Cook times account for pressure build and release, with most hands-off.
Ingredients
- 6 egg large, Nellie’s Free Range brand
- ¼ cup red bell pepper diced
- ⅓ cup yellow onion minced
- ½ cup spinach chopped
- 1 clove garlic minced
- 1 tsp neutral cooking oil generic cooking oil
- ⅓ cup heavy cream
- ½ tsp salt
- ⅛ tsp black pepper
- ½ cup White Cheddar Cheese grated
- 1 cup water
TOOLS NEEDED
- Instant Pot (I use the 6QT duo)
- Wire trivet/rack with handles (the one that came with the IP is great!)
- 1.5 quart round baking dish (also works with a 7 x 3-inch cake pan)
OPTIONAL TOPPINGS - choose your favorites!
- cheese grated
- sour cream or Greek yogurt
- chives or scallions, fresh
- tomato or salsa, chopped
- hot sauce
Instructions
- Spray your 7x3 dish/pan very well with cooking spray (avocado oil spray is my favorite). You can also rub the entire pan with butter if you prefer - just make sure to make that bad boy stick proof or you’ll be eating scrambled eggs for breakfast instead, lol! Cut a circle of parchment paper to line the bottom of the dish for extra easy removal. <-- I do this and love it!
- Crack eggs into a large bowl, chop your veggies, and measure out all your ingredients.
- Use an egg beater or whisk to whip your eggs until yolks and whites are fully incorporated. Next whisk in heavy cream. Season with salt and pepper and add your cheese. Set aside.
- Turn your Instant Pot on to sauté function and heat 1 tsp oil. Sauté onion and pepper until tender, adding garlic and spinach at the very end. Cook for an additional 30-60 seconds then scoop out the mixture and add to your prepared baking dish. Turn IP off.
- Give the insert a quick rinse on the inside to remove any stubborn veggie bits left behind, then return to your IP and add 1 cup water. Top with a handled trivet (I use the one my IP came with - super convenient and it has handles!) and, if yours does not have handles, feel free to make a makeshift handle/sling with folded aluminum foil.
- Whisk again to mix, then pour egg mixture into your baking dish. Place on top of trivet and lock the lid.
- Set to 6 minutes high pressure and make sure vent is in the sealed position.
- Once it beeps, allow a natural pressure release for 10-12 minutes before unlocking the lid.
- Open the lid, patting the top of the frittata dry with a paper towel as needed. Run a knife along the side to release, allow to cool slightly (it will shrink away from the sides as it cools), then turn it over onto a plate or serve it straight from the bowl by cutting and removing slices with a pie server.
- If desired, you can add toppings like I did! I love my frittata topped with an extra sprinkle of cheese!
Notes
- Substitute or add different vegetables or proteins carefully to maintain correct cook time and avoid burn errors.
- Spray the baking dish well or line with parchment paper to ensure easy removal of the frittata.
- Timing includes Instant Pot pressurization and natural pressure release; total cooking time will be longer than active prep.
- This recipe serves 2-4; increase quantities and adjust cooking time cautiously when serving larger groups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 6g | 2% |
| Protein | 25g | 50% |
| Fat | 38g | 58% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 575mg | 192% |
| Sodium | 967mg | 40% |
| Potassium | 359mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2865IU | 57% |
| Vitamin C | 28.3mg | 31% |
| Calcium | 317mg | 32% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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