Pressure Cooker Spinach-Egg Frittata

Lanny Boddy says:

I enjoyed this recipe a lot. I thought it was a little bland I used garlic and onion powder in place of nutmeg. Next time I will use diced onions and minced garlic, and maybe some sliced mushrooms. If that is still bland the time after that I will toss in a dash or two of Tabasco.

Lori Bishop says:

I've never had or made a frittata before...this was awesome! I used plain Greek Yogurt instead of whipping cream & also used Feta Cheese ~ YUM!! I'm a rookie with my Mealthy Pot and it took a bit to figure out that I had to hit Pressure Cook twice to get the "Pressure Cook Temp" to High, so as to cook with high temp & high pressure.

Marlene Colerico says:

Delicious. It was not done after 10 minutes so I had to put it back in for longer. I figured out why it wasn’t done. I had my temp set at normal. You have to make sure that the temperature is on high. The directions say to set the pressure to high but say nothing about the temp. The only time you see what the temp is supposed to be set to is if you closely watch the video. I think future editions of the recipe should explicitly state temp as well. I added 1/2 cup of feta to the recipe and it was delicious. Consistency is great. I will use this as my go to frittata recipe and experiment by adding other ingredients.

Ursula Myers says:

This was my second try. The first time I used the wrong pan and some of the filling leaked out. Today I tried it again. Neither my husband nor I liked it. He felt pity for me and ate two slices. I barely managed one. Did not like it at all. All those calories and no flavor at all. I used high quality ingredients, organic and I’m disappointed in wasting good stuff. Will never make this again.

Alex Hamilton says:

Frittatas, honestly it’s not for everyone.

Rosanne Patterson says:

This was bland. Also, mine didn’t cook in 10 minutes. I had to run it through another 5 minute cycle. The texture was nice, and it was super easy and fast to prepare - hence the 3 stars. I will probably adapt to use with my best quiche recipes.

George Delamea says:

Never would have thought to try this in the pressure cooker, but glad I did. The texture was so incredibly even, it was unbelievable! I might have been heavy with the cream, but nobody complained. Was delicious hot and cold (snacking later). I used a springform to make cutting and serving easier and more presentable.

Hector Jonass says:

I chose to use feta cheese instead of Parmesan. I am sure it would be fine with Parmesan, but the feta really brought something to this dish! Loved the texture it added and the saltiness. Love it! Sliced leftovers and used them on sandwiches later. Versatile dish. Can imagine adding asparagus or bell pepper, but haven't yet. Gonna!

Stephanie D says:

Making a frittata has never been easier! I followed the recipe but added a little more cream which resulted in the perfect custardy texture, and not overcooked or sponge like (a common mistake). This is easily one of my favorite frittata recipes.

Leah M says:

Delicious! I didn't use nutmeg, but I did add a little garlic and onion powder. I had no idea you could use a pan inside the pressure cooker. My cake pan worked perfect! I'm using the steamer basket more and more these days, it's so convenient.

Caro Hodgin says:

I am SO INTO making eggs in my pressure cooker. They come out custardy, fluffy, moist. Seriously totally different than a normal frittata. Add more fat (cream, yogurt, milk) if you want it custard-ier.

Tal Levitas says:

Made this when some friends dropped by early and unexpectedly. I had to whip something up and I made this recipe. It's easy and quick and tastes great. I'm going to make it again!