Instant Pot Spinach and Mushroom Frittata

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cups mushrooms, diced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups baby spinach, chopped
• 6 eggs
• 1/4 cup milk
• 1/2 cup shredded cheese (optional)

Directions

1. Set the Instant Pot to sauté mode. Add the olive oil, onion, garlic and mushrooms. Cook for 3-4 minutes until the vegetables are softened.
2. Add the oregano, salt and pepper and stir to combine. Then add the spinach and cook for another minute.
3. Whisk together the eggs and milk in a medium bowl. Pour the egg mixture into the Instant Pot and stir to combine.
4. Close the lid and set the Instant Pot to manual, high pressure for 8 minutes.
5. Once the time is up, let the pressure release naturally for 5 minutes and then quick release the remaining pressure.
6. Carefully remove the lid and top with the shredded cheese, if using. Let the frittata rest for 5 minutes before serving.

Interesting Facts

• Frittatas are a great way to use up any leftover vegetables you may have.
• This frittata can be served hot, warm or cold.
• Frittatas can be stored in the refrigerator for up to 3 days.