Instant Pot Mushroom and Swiss Frittata
Cheesy and flavorful frittata.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Cuisine: American
Method: Instant Pot
Servings: 2
Calories: 263kcal
- 4 eggs
- 2 teaspoons heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon onion powder
- 1/8 teaspoon white pepper
- 4 ounces mushrooms sliced
- 2 slices Swiss cheese cut into 4 pieces each
- 1 ½ cups water
Whisk eggs, heavy cream, and spices.
Spray a 7 inch round pan with non-stick cooking spray and add mushrooms to the pan. Pour the egg mixture over the mushrooms and top with slices of Swiss cheese.
Cover the pan with aluminum foil or lid.
Add 1 ½ cups of water to the Instant Pot.
Place pan on a trivet and lower into the pressure cooker.
Close the lid on the pressure cooker and turn the valve to sealing position.
Set to a manual high time for 15 minutes. When the cooking time has finished, do a quick release and then remove the pan from the Instant Pot.
Calories: 263kcal | Carbohydrates: 4g | Protein: 20g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 360mg | Sodium: 484mg | Potassium: 323mg | Fiber: 1g | Sugar: 2g | Vitamin A: 781IU | Vitamin C: 1mg | Calcium: 276mg | Iron: 2mg