Instant Pot® Spinach-Egg White Frittata

This frittata is so easy to make in the pressure cooker, yet impressive enough to serve for brunch guests. It is made with egg whites, but still fluffy and flavorful.

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

Ingredients

• ¼ teaspoon salt
• 1 cup water
• ½ cup heavy cream
• 1 tablespoon olive oil
• ¼ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• 2 cloves garlic, finely chopped
• cooking spray
• ¼ cup freshly grated Parmesan cheese
• ⅓ cup finely chopped onion
• 2 cups chopped fresh spinach
• 1 ½ 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.