20-Minute Instant Pot Pizza Frittata (Print Version)
Tender frittata packed with melty cheese, pepperoni, and savory spinach, ready from the Instant Pot in 20 minutes.
# Ingredients:
→ Egg Mixture
01 -
Nonstick cooking spray
02 -
8 large eggs
03 -
1/4 cup half-and-half
04 -
1/2 teaspoon dried oregano
05 -
1/4 teaspoon red pepper flakes
06 -
Kosher salt
07 -
1/2 cup shredded provolone cheese (about 2 ounces)
08 -
2 tablespoons freshly grated Parmesan cheese
→ Toppings
09 -
1/3 cup sliced pepperoni (about 15 slices)
→ Side Salad
10 -
4 cups lightly packed baby spinach (about 2 ounces)
11 -
1/2 cup drained marinated artichoke hearts, thinly sliced
12 -
1/4 cup fresh parsley leaves (optional)
13 -
1 tablespoon olive oil
14 -
1 teaspoon red wine vinegar
15 -
Kosher salt
16 -
1/8 teaspoon red pepper flakes
# Steps:
01 -
Lightly spray a 7-inch cake pan with nonstick cooking spray.
02 -
Whisk eggs, half-and-half, oregano, 1/8 teaspoon red pepper flakes, and 1/2 teaspoon salt in a medium bowl until combined. Stir in provolone and Parmesan cheese. Pour the mixture into the prepared cake pan and gently lay the pepperoni on top.
03 -
Add 1 1/2 cups water to a 6- or 8-quart Instant Pot®. Place the pan on the rack and follow the manufacturer's instructions to lock the lid. Set to pressure cook on high for 11 minutes.
04 -
In a large bowl, toss spinach, artichoke hearts, parsley (if using), olive oil, red wine vinegar, remaining red pepper flakes, and a pinch of salt until evenly dressed. Taste and adjust seasoning if needed.
05 -
Once the cook cycle is complete, perform a quick release according to the manufacturer's instructions. Carefully unlock and remove the lid, allowing any remaining steam to escape.
06 -
Remove the pan from the Instant Pot® and cool slightly on a cutting board for about 2 minutes. Invert the frittata onto the board, then flip to have the pepperoni side facing up. Cut into quarters and serve with the spinach salad and extra Parmesan.
# Helpful Notes:
01 -
Shredded provolone and grated Parmesan are ideal for this recipe, as they provide a perfect umami balance and stay suspended in the egg mixture.