Well, I am. But, I also wing it from time to time – and that is usually on Fridays when I am off from my 9-5 job and trying new things in my Instant Pot.
I am teaching a ton of Instant Pot Masterclasses here in Airdrie, Alberta at Social Supper and we are always looking at ways to shake up the menu and teach some non dinner ideas for the Instant Pot – so I opened my fridge and ran with what I already had…. and what a win!
This month, we decided to switch up our breakfast demo and add in a frittata. Here is the gem of a recipe we landed on!
To do this frittata, you need a springfrom pan. I have this one, and it fits well with the 6 quart pots, and the trivets that come with the pot.
Excuse the not so great photo, but I had not intended to post this recipe, so I didn’t take a great photo of my set up!
The set up is simple. In a bowl, mix your frittata ingredients, and then transfer to your springform pan, cover with foil and place into your pot, on a trivet!
I use to think that this was a weekend menu item as it requires more time than I have on any morning. But, given this makes more than a single serving, I can easily use this as a meal prep recipe and have breakfasts for a few days.
I like to add a fruit, and bump up the protein even more with cottage cheese, but the possibilities are endless! You can eat your frittata cold, or heat it up.
I am currently obsessed with these meal prep containers, so it seems like everything goes into them!
Instant Pot Frittata | Dill, Feta, & Broccoli
- 6 eggs
- 1/3 cup feta
- 1/4 cup fresh dill
- 1/2 cup fresh broccoli florets
- 1/3 cup milk or cream
- Salt and Pepper to taste
- handful of mozzarella for topping optional
- In a small bowl, lightly beat eggs, feta, dill, broccoli, milk/cream, and broccoli.
- Transfer mixture into a well greased springform pan (I use 7" in diameter).
- Cover the pan with foil.
- Add 2 cups of water to the instant pot stainless insert.
- Place the trivet in the pot.
- Place the springform pan on the trivet.
- Seal the Instant Pot.
- Set the Instant Pot to high pressure (manual or pressure cook button) for 20 minutes.
- Allow the pot to naturally depressurize for 10 minutes.
- Release remaining pressure.
- Add cheese topping, if desired and allow to sit until melted, or place under oven broiler if desired ( I skipped the broiling).
So, there you have it, a BREAKFAST Instant Pot recipe…. because I can’t be the only one who has now forgot how to use a stove and oven!