Instant Pot Tomato Bacon Spinach Frittata
This frittata is packed full of flavor.
- 6 eggs
- 2 1/2 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
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.
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