- Total: 20 min
- Active: 20 min
- Yield:4 servings
Nonstick cooking spray
8 large eggs
1/4 cup half-and-half
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/2 cup shredded provolone cheese (about 2 ounces)
2 tablespoons freshly grated Parmesan cheese, plus more for serving
1/3 cup sliced pepperoni (about 15 slices)
4 cups lightly packed baby spinach (about 2 ounces)
1/2 cup drained marinated artichoke hearts, thinly sliced
1/4 cup fresh parsley leaves, optional
1 tablespoon olive oil
1 teaspoon red wine vinegar
- Lightly spray a 7-inch cake pan with nonstick cooking spray. Whisk the eggs, half-and-half, oregano, 1/8 teaspoon of the pepper flakes and 1/2 teaspoon salt together in a medium bowl until combined. Stir in the provolone and Parmesan until incorporated throughout the egg mixture, then pour into the prepared cake pan. Gently lay the pepperoni on top.
- Add 1 1/2 cups water to a 6- or 8-quart Instant Pot® and add the rack. Transfer the pan of eggs to the rack and follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 11 minutes. (See Cook’s Note.)
- Meanwhile, toss the spinach, artichoke hearts, parsley if using, olive oil, vinegar, remaining 1/8 teaspoon pepper flakes and a good pinch of salt in a large bowl until evenly dressed. Taste and add more salt if needed. Set aside until ready to serve.
- After the pressure-cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick-release cycle is complete (this should take about 1 minute). Being careful of any remaining steam, unlock and remove the lid.
- Remove the pan from the pot and place it on a cutting board to cool slightly, about 2 minutes. Invert onto the board, then flip the frittata so the pepperoni side is facing up. Cut the frittata into quarters and serve it with the spinach salad and more Parmesan.
Settings may vary on your Instant Pot depending on model. Please refer to the manufacturer's guide.
Source: Read Full Article