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4.88 from 8 votes

Instant Pot Tomato Bacon Spinach Frittata

This frittata is packed full of flavor.
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Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: American
Method: Instant Pot
Servings: 4
Calories: 144kcal
Author: Corinne Schmitt

Ingredients

  • 6 eggs
  • 2 ½ teaspoons heavy cream
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon Italian seasoning
  • 1 cup fresh spinach leaves
  • ½ cup tomato chopped
  • ¼ cup cooked bacon chopped

Instructions

  • Whisk eggs, heavy cream, and spices.
  • Spray a 7 inch round pan with non-stick cooking spray and add spinach, tomato and bacon to the pan. Pour egg mixture over the BLT layer.
  • 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: 144kcal | Carbohydrates: 2g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 257mg | Sodium: 368mg | Potassium: 213mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1261IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg