Spinach and Feta Frittata

This is a great use of your Instant Pot. It only takes about 5 minutes to mix up and can be cooked while you tend to other things. It is an excellent quick brunch dish you can throw together in a hurry. Frittata is a good way to use up any bits and bobs you have hiding in your fridge and come out with a completely new and fabulous meal.

This feeds 4-6 and any leftovers can be heated up in the microwave the next day for about 30-60 seconds.

Spinach & Feta Frittata

Ingredients

6 eggs

1/2 teaspoon salt

1/8 tsp black pepper

1/2 cup cream

1/2 cup feta crumbles

1-1/2 cups baby spinach, roughly chopped

4 oz. jar pimentos, drained

Butter a 1.5 quart casserole dish or 7 inch cake pan.

Place trivet in the liner of the instant pot. Add 1 cup water. Place buttered dish on trivet. Set this aside while you prepare the egg mixture.

In a medium sized bowl, mix the eggs, salt, pepper, and cream. Whisk to combine. Stir in feta, spinach, and pimentos.

Carefully pour this mixture into the casserole dish that is now sitting on the trivet in your instant pot. Cover the casserole. If you're using a Pyrex or Corning dish and it has a glass lid, that will work. Otherwise, you can cut a circle from a piece of parchment paper and lay it loosely on top. This is to prevent excess moisture from collecting on the frittata while it cooks. (If you've never done it, there is a very simple method to making a parchment circle. Watch this video from Jacques Pepin and be amazed.)

Place the lid on your cooker, seal and cook on manual, high for 18 minutes. After cook time is up, let pressure release naturally for 10-11 minutes, then quick release. Remove using trivet handles and serve warm. Be careful; dish and trivet will be hot.

This is a versatile frittata and can be changed up by using different cheeses and veg or even leftover cooked meats.

One of my favorite variations is to change out the feta for 3-4 ounces of sun dried tomato goat cheese from my friends at Lost Ruby Ranch. Then I might add 1/4 cup diced zucchini and a few diced leftover, cooked new potatoes.

I am very fond of substituting whatever leftover or seasonal veg I have on hand in this recipe. Experiment and tell me your favorite combo!