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Instant Pot® Spinach-Egg White Frittata
Instant Pot® Spinach-Egg White Frittata
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Whip up a quick and perfect Spinach Egg White Frittata in the Instant Pot® for a crowd-pleasing brunch.
Ingredients:
  • 0.33333334326744 cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 1.5 cups liquid egg whites
  • 0.5 cup heavy cream
  • 2 cups chopped fresh spinach
  • 0.25 cup freshly grated Parmesan cheese
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon garlic powder
  • 1 cup water
  • cooking spray
Instructions:
  • Preheat Instant Pot® on Saute mode, then saute onion in oil until soft and translucent, around 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Turn off Saute mode, transfer onion mixture to a paper towel-lined plate, and set aside. Clean the pot once it cools.
  • Combine egg whites and heavy cream in a bowl, whisk until smooth. Mix in spinach, Parmesan cheese, salt, pepper, and garlic powder until fully incorporated. Gently fold in the reserved onion mixture until thoroughly combined.
  • Fill the pot with water, add a steamer rack trivet at the bottom. Lightly grease a souffle dish or heat-proof dish. Fill with the egg mixture and cover with foil. Set the dish on the trivet in the pot.
  • Seal the lid securely, choose High pressure as per the manufacturer's guidelines, then program the timer for 30 minutes. Allow 6 to 7 minutes for pressure to reach optimal levels.
  • After 10 minutes of natural pressure release per manufacturer's instructions, carefully do a quick-release for about 5 minutes. Remove the lid, discard the foil from the frittata, pour off any excess liquid, and slice before serving.

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