Pressure Cooker Potato and Spinach Frittata Recipe
This pressure cooker frittata is loaded with tender potatoes, vibrant red peppers, and fresh spinach — a flavorful all-in-one skillet meal perfect for breakfast or brunch.
Equipment
- 1 Mixing bowl Medium
- 1 Oven-safe skillet 10-inch
Ingredients
Main ingredients
- 10 large eggs
- ½ cup milk
- ½ teaspoon sea salt
- freshly ground black pepper to taste
- 1 ½ tablespoons olive oil
- 2 cups russet potatoes peeled and diced ½ inch
- 1 red pepper diced
- ¼ cup green onion white and light green part only, diced (about 1 bunch / 6 stalks)
- 2 handfuls baby spinach roughly chopped
- ½ cup feta cheese crumbled
Instructions
Instructions
- Preheat oven to 450°F.
- In a bowl, whisk together eggs, milk, salt, and pepper until smooth. Set aside.
- Heat olive oil in a 10-inch ovenproof skillet over medium heat.
- Add diced potatoes and cook, stirring occasionally, until golden and tender, about 10-12 minutes.
- Add diced red pepper and green onion. Cook for 3-4 minutes until soft.
- Stir in chopped spinach and cook for 1-2 minutes until wilted.
- Spread veggies evenly in the skillet and pour egg mixture over.
- Sprinkle crumbled feta cheese evenly on top.
- Let cook on the stove for 2-3 minutes until edges start to set.
- Transfer skillet to oven and bake for 15-18 minutes, until the top is golden and center is set.
- Let cool slightly, slice and serve.
Notes
Store leftovers in the fridge up to 4 days. Reheat in the oven for best texture. Wrap and freeze slices for longer storage.