Roast Pepper, Tomato & Spinach Frittata - Healthy Eating in an Instant with Hazel Wallace

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for sautéing.

Whisk together 6 eggs in a bowl.

Add chopped roasted red peppers and cherry tomatoes to the eggs.

Stir in fresh spinach and most of the feta cheese, reserving a quarter for topping.

Season the mixture with salt and black pepper.

Prepare an oven-safe dish with baking parchment.

Pour the egg mixture into the prepared dish.

Add 1 cup of water to the base of the Instant Pot and place a trivet inside.

Lower the dish into the Instant Pot and secure the pressure cooker lid.

Cook under pressure, then naturally release for 7 minutes before quick releasing the rest of the pressure.

Remove the dish and empty any water from the pot.

Crumble the reserved feta cheese on top of the frittata.

Return the dish to the Instant Pot with the air fryer lid on.

Select the grill function and set the time to 7 minutes.

Once done, remove the frittata and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens