The pot lid rattles and you know dinner is almost ready
It's like that moment where you feel all the pressure coming off ya, especially after you smell that cooking spinach. Gotta love how a simple pressure cooker can make whippin' up something like this real fast. You don't gotta wait forever, and it works real good for a busy Sunday or a lazy brunch. It's just you, the cooker, and maybe some toast to go with it.
Now, while it's cooking, you feel a kinda excitement because you know it's gonna be tasty. And hey, you also feel pretty proud because, heck, you made this without all the fuss of standing over a stove for ages. That pot lid rattles, you quick release that steam, and bam, you got a beautiful, fluffy frittata ready in no time. Nothing beats that warm smell filling your place and making everything feel like brunch heaven.
So, when it's all done, and you slice into that golden, fluffy piece, y'all, it just hits right. You notice the cheese, the spinach, those sun-dried tomatoes peeking out. You feel kinda cozy knowing you did good and whipped up somethin' hearty in your pressure cooker. Gotta say, this kinda meal makes ya wanna keep cookin' more stuff like this-easy, tasty, and cooked with love.
Simple Spinach Frittata
Equipment
- 1 Pressure cooker large enough for frittata
- 1 Skillet for sautéing vegetables
- 1 Mixing bowl to whisk eggs and ingredients
- 1 Whisk
Ingredients
Ingredients
- 6 Large eggs
- 2 cups Fresh spinach chopped
- ½ cup Sun-dried tomatoes chopped
- ½ cup Shredded cheese cheddar or preferred type
- ¼ cup Milk whole or 2%
- 1 tablespoon Olive oil for greasing
- ½ teaspoon Salt
- ¼ teaspoon Black pepper freshly ground
- ¼ teaspoon Garlic powder
- ¼ teaspoon Onion powder
- ½ teaspoon Dried basil
- ½ teaspoon Dried oregano
- 1 tablespoon Grated Parmesan cheese optional for topping
- 1 clove Garlic minced
- ¼ cup Onion finely chopped
- 1 tablespoon Butter for sautéing
- to taste Fresh herbs such as parsley or chives, optional
Instructions
Instructions
- Preheat the pressure cooker and lightly grease the insert with olive oil.
- In a bowl, whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, dried basil, and dried oregano.
- In a skillet, melt butter and sauté the onion and minced garlic until translucent.
- Add the chopped spinach and cook until wilted, then remove from heat.
- Stir the sautéed vegetables and sun-dried tomatoes into the egg mixture.
- Pour the mixture into the greased pressure cooker insert.
- Sprinkle the shredded cheese evenly over the top and add grated Parmesan cheese if using.
- Close the pressure cooker lid and cook on high pressure for 20 minutes.
- After cooking, quick release the pressure and carefully open the lid.
- Let the frittata cool slightly before slicing.
- Scoop out slices and garnish with fresh herbs if desired.
- Serve warm, ideally with toast or your favorite brunch sides.
