Instant Pot® Spinach-Egg White Frittata

This spinach-egg white frittata is so easy to make in your Instant Pot®, yet impressive enough to serve for brunch guests.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 140 Calories

Ingredients

• 1 cup water
• 1 tablespoon olive oil
• 2 cloves garlic, finely chopped
• cooking spray
• 2 cups chopped fresh spinach
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.5 cup heavy cream
• 0.25 teaspoon garlic powder
• 0.25 cup freshly grated Parmesan cheese
• 0.33333334326744 cup finely chopped onion
• 1.5 cups liquid egg whites

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot and add onion. Cook until onion is soft and translucent, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Cancel Saute mode. Transfer onion mixture to a paper towel-lined plate and set aside. Clean the inside of the pot when it is cool enough to handle.

Step 2

Whisk egg whites and heavy cream together in a bowl. Stir in spinach, Parmesan cheese, salt, pepper, and garlic powder until well blended. Add reserved onion mixture and stir until well combined.

Step 3

Pour water into the pot and place a steamer rack trivet in the bottom. Spray a souffle dish or other heat-proof dish with nonstick spray. Pour egg mixture into the prepared dish and cover loosely with foil. Place the dish on top of the trivet.

Step 4

Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 6 to 7 minutes for pressure to build.

Step 5

Allow the pressure to release naturally for 10 minutes according to manufacturer's instructions, then release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove foil from the frittata and pour off any excess liquid before slicing and serving.