Name: Instant Pot® Spinach-Egg White Frittata
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Finely chopped onion - ⅓ cup; Garlic, finely chopped - 2 cloves; Liquid egg whites - 1 ½ cups; Heavy cream - ½ cup; Chopped fresh spinach - 2 cups; Freshly grated Parmesan cheese - ¼ cup; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Garlic powder - ¼ teaspoon; Water - 1 cup; Cooking spray - 1 cup

Ingredients for - Instant Pot® Spinach-Egg White Frittata

1. Olive oil 1 tablespoon

2. Finely chopped onion ⅓ cup

3. Garlic, finely chopped 2 cloves

4. Liquid egg whites 1 ½ cups

5. Heavy cream ½ cup

6. Chopped fresh spinach 2 cups

7. Freshly grated Parmesan cheese ¼ cup

8. Salt ¼ teaspoon

9. Ground black pepper ¼ teaspoon

10. Garlic powder ¼ teaspoon

11. Water 1 cup

12. Cooking spray 1 cup

How to cook deliciously - Instant Pot® Spinach-Egg White Frittata

1 . Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot and add onion. Cook until onion is soft and translucent, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Cancel Saute mode. Transfer onion mixture to a paper towel-lined plate and set aside. Clean the inside of the pot when it is cool enough to handle.

2 . Stage

Whisk egg whites and heavy cream together in a bowl. Stir in spinach, Parmesan cheese, salt, pepper, and garlic powder until well blended. Add reserved onion mixture and stir until well combined.

3 . Stage

Pour water into the pot and place a steamer rack trivet in the bottom. Spray a souffle dish or other heat-proof dish with nonstick spray. Pour egg mixture into the prepared dish and cover loosely with foil. Place the dish on top of the trivet.

4 . Stage

Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 6 to 7 minutes for pressure to build.

5 . Stage

Allow the pressure to release naturally for 10 minutes according to manufacturer's instructions, then release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove foil from the frittata and pour off any excess liquid before slicing and serving.