Pressure Cooker Spinach-Egg Frittata
- 7 large eggs
- 2 tablespoons heavy whipping cream
- ½ teaspoon freshly grated nutmeg
- salt and round black pepper to taste
- 1½ cups chopped baby spinach
- ¼ cup grated Parmesan cheese
- cooking spray
- 1 cup water
For best results, we recommend using:
- Beat eggs, cream, nutmeg, salt, and pepper together in a bowl until smooth; add spinach and Parmesan cheese and stir.
- Prepare a 7-inch round baking dish or cake pan with cooking spray. Wrap aluminum foil around outside of pan to cover completely.
- Pour egg mixture into the prepared pan.
- Pour water into the pot of your pressure cooker. Set your pressure cookers steamer rack over the water. Gently lay the pan onto the rack.
- Seal lid on pressure cooker and turn steam valve to Sealing. Select Pressure Cook, press Pressure Level to choose High Pressure, and use the “+” and “-” buttons to adjust cook time to 10 minutes.
- Once cycle has completed, turn steam valve to Venting to Quick Release pressure.
For an elegant brunch, crisp up some bacon and warm up your favorite bread while the frittata is cooking. You will even have time to pop open a bottle of bubbly to make mimosas!
What others are saying
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!