vegetarian

Instant Pot Frittata Breakfast Casserole

Name: Instant Pot Frittata Breakfast Casserole
Yield: 2-4 servings
Ingredients: 6 large Nellie’s Free Range Eggs; 1/4 cup red bell pepper, diced; 1/3 cup yellow onion, minced; 1/2 cup spinach, chopped; 1 clove garlic, minced; 1 teaspoon olive oil; 1/3 cup heavy cream; 1/2 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/2 cup grated white cheddar cheese

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Quick and easy Instant Pot frittata breakfast casserole recipe made with fresh veggies and free range eggs. | nelliesfreerange.com

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prep time 15 minutes

cook time 30 minutes

yield 2-4 servings

Overview

The name is a mouthful, and so is the recipe – a yummy, decadent mouthful of eggs, cheese, and tender veggies that will brighten any morning. Even better, you can easily customize the fillings. Rumbling tummy? Throw in some bacon or sausage for an extra kick of protein! Coffee not doing it for you? Sneak in an extra handful of spinach to help get your energy up. The possibilities are endless, and deliciousness is guaranteed! Our thanks to Jenn Laughlin of Peas and Crayons for this recipe.

BY:Peas and Crayons

Ingredients

6 large Nellie’s Free Range Eggs
1/4 cup red bell pepper, diced
1/3 cup yellow onion, minced
1/2 cup spinach, chopped
1 clove garlic, minced
1 teaspoon olive oil
1/3 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup grated white cheddar cheese

Directions

Spray a 7-inch cake pan or 1.5 quart round baking dish very well with cooking spray (avocado oil is a great choice). Alternatively, grease very well with butter. For extra easy removal, cut a circle of parchment paper to line the bottom of the dish.
Crack eggs into a large bowl, then whisk until yolks and whites are fully combined. Whisk in heavy cream, season with salt and pepper, and add cheese. Set aside.
Turn your Instant Pot to the sauté function and add 1 teaspoon olive oil. Sauté onion and pepper until tender, adding garlic and spinach at the very end. Cook for an additional 30-60 seconds, then scoop out the mixture and add to your prepared baking dish. Turn off your Instant Pot.
Return the insert to your Instant Pot and add 1 cup water. Top with trivet (you can use the handled one that the Instant Pot came with) and if yours does not have handles, feel free to make a makeshift handle/sling with folded aluminum foil.
Whisk egg mixture briefly to undo any settling, then pour into pan. Place on top of trivet and lock the lid.
Set Instant Pot to high pressure, making sure vent is in the sealed position, and set cook time for 5 minutes.
Once you hear the Instant Pot beep, allow a natural pressure release for 10-12 minutes before unlocking the lid.
Open the lid, patting the top edges of the frittata dry with a paper towel if needed. Run a knife along the side to release, allow to cool slightly (it will shrink away from the sides as it cools), then turn it over onto a plate or serve it straight from the bowl by cutting and removing slices with a pie server.
Add any desired additional toppings, such as grated cheese, sour cream, Greek yogurt, fresh chives, salsa, or hot sauce.

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Comments Reviews

Adjusting carbs—February 14, 2021

This looks perfect for my low carb diet. It would be great if you shared the nutritional values!

Nellie's

We hope you have the chance to try the recipe! While we don't have the information here, our recipe partner does have some information over on her blog here: https://peasandcrayons.com/2018/05/instant-pot-frittata-breakfast-casserole.html Hope that helps!

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Instant Pot Frittata Breakfast Casserole

Overview

BY:Peas and Crayons

Ingredients

6 large Nellie’s Free Range Eggs
1/4 cup red bell pepper, diced
1/3 cup yellow onion, minced
1/2 cup spinach, chopped
1 clove garlic, minced
1 teaspoon olive oil
1/3 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup grated white cheddar cheese

Directions

Spray a 7-inch cake pan or 1.5 quart round baking dish very well with cooking spray (avocado oil is a great choice). Alternatively, grease very well with butter. For extra easy removal, cut a circle of parchment paper to line the bottom of the dish.
Crack eggs into a large bowl, then whisk until yolks and whites are fully combined. Whisk in heavy cream, season with salt and pepper, and add cheese. Set aside.
Turn your Instant Pot to the sauté function and add 1 teaspoon olive oil. Sauté onion and pepper until tender, adding garlic and spinach at the very end. Cook for an additional 30-60 seconds, then scoop out the mixture and add to your prepared baking dish. Turn off your Instant Pot.
Return the insert to your Instant Pot and add 1 cup water. Top with trivet (you can use the handled one that the Instant Pot came with) and if yours does not have handles, feel free to make a makeshift handle/sling with folded aluminum foil.
Whisk egg mixture briefly to undo any settling, then pour into pan. Place on top of trivet and lock the lid.
Set Instant Pot to high pressure, making sure vent is in the sealed position, and set cook time for 5 minutes.
Once you hear the Instant Pot beep, allow a natural pressure release for 10-12 minutes before unlocking the lid.
Open the lid, patting the top edges of the frittata dry with a paper towel if needed. Run a knife along the side to release, allow to cool slightly (it will shrink away from the sides as it cools), then turn it over onto a plate or serve it straight from the bowl by cutting and removing slices with a pie server.
Add any desired additional toppings, such as grated cheese, sour cream, Greek yogurt, fresh chives, salsa, or hot sauce.