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Pressure Cooker Spinach and Pepper Frittata

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Pressure Cooker Spinach and Pepper Frittata recipe

From The Proctor Silex Test Kitchen

Added by Lynne

Ingredients

  • 3 slices bacon, sliced crosswise into 1/2-inch strips (omit for vegetarian) 
  • 4 large eggs, beaten 
  • 1 cup packed baby spinach, chopped 
  • 1/2 cup shredded sharp cheddar cheese 
  • 2 tablespoons heavy cream 
  • 2 tablespoons onion, minced 
  • 2 tablespoons red bell pepper, 1/4-inch diced 
  • 1 teaspoon fresh thyme leaves 
  • 1/4 teaspoon salt 
  • 1/8 teaspoon coarse black pepper 

Directions

  1. Spray a 6-inch cake pan with nonstick cooking spray. Set aside. 
  2. Place cooking pot into pressure cooker. Press SAUTÉ mode. Allow cooking pot to heat for 2 to 3 minutes. Add bacon and cook until crispy. Transfer bacon to a paper-towel lined plate and set aside. Turn pressure cooker off. Dispose of bacon grease and wash cooking pot.  
  3. In a medium bowl, combine bacon, eggs, spinach, cheese, cream, onion, red pepper, thyme, salt, and black pepper.  
  4. Pour mixture into prepared pan. Cover top of pan with a paper towel, then cover top of pan with aluminum foil, sealing around top edge. 
  5. Place cooking pot in pressure cooker. Add 1 cup water to cooking pot. Set covered pan on roasting rack and lower into cooking pot.  
  6. Place lid on pressure cooker, turn lid to lock, and move steam release valve to closed position. Press PRESSURE mode and adjust cooking time to 6 minutes.  When cooking is completed allow a natural pressure release for 5 minutes. Release any remaining pressure using quick release. 
  7. Remove frittata from cooking pot. Remove aluminum foil and paper towel.  
  8. Serve immediately or at room temperature. 

Serves: 2 to 3

Test Kitchen Tip:
You can substitute your favorite vegetables and cheese in similar quantities for your own spin on a frittata. 

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