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4.50 from 2 votes

Instant Pot Mushroom and Swiss Frittata

Cheesy and flavorful frittata.
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Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Method: Instant Pot
Servings: 2
Calories: 263kcal
Author: Corinne Schmitt

Ingredients

  • 4 eggs
  • 2 teaspoons heavy cream
  • ¼ teaspoon salt
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon white pepper
  • 4 ounces mushrooms sliced
  • 2 slices Swiss cheese cut into 4 pieces each
  • 1 ½ cups water

Instructions

  • 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.

Nutrition

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