An Instant Pot Frittata is a quick and easy breakfast that can also be a great dinner. When you are looking for a meal that doesn't require a lot of work this one fits the bill. Healthy and delicious this can also set you on the right track for meal prep success.
Slice tomatoes, and arrange in the bottom of a lightly greased round 7-inch pan.
Slice onions, and combine with spinach in a heated medium pan for a few minutes to soften. Salt and pepper to taste if desired. Cook your other vegetables with this if desired.
Whisk together the eggs, milk, ground mustard, hot sauce, garlic salt, and pepper.
Whisk in cheese and vegetables.
Pour into prepared pan, and cover with foil.
Add minimum amount of water to the Instant Pot for your model, and place rack into liner. Place the pan inside, and close the lid according to your manufacturers instructions.
Cook on high pressure for 25-minutes, and follow with a 10-minute natural pressure release.
Cool for a few minutes, and then place a plate on top to flip the frittata out onto the plate.
Serve immediately, or store in an airtight container for up to one week. Can be frozen for up to three months then thawed in the refrigerator.
The milk in the recipe can be substituted with water to make this keto-friendly.Always make sure you have a pot to cook in that leaves space around the pan in the pressure cooker. You want the pressure to be able move freely around the pan while it cooks.Minimum amounts of water for each size Instant Pot.