Pressure Cooker Frittata

Pressure Cooker Frittata


  • 6 large eggs, beaten. 
  • 1 cup of water.
  • 4 strips bacon, diced. 
  • 1/2 cup onion, chopped. 
  • 1/2 cup red bell pepper, chopped. 
  • 1 1/2 cups baby spinach leaves, chopped. 
  • 6 cherry or grape tomatoes. 
  • 1/2 teaspoon paprika. 
  • Salt and black pepper. 
  • 1/2 cup shredded cheddar cheese. 
  • For garnish: chopped parsley, green onions.


  1. In the pressure cooker choose the sauté option add olive oil and sliced bacon. When the bacon is cooked add in the chopped onions and bell pepper and cook for another 2 minutes. 
  2. Remove the bacon and vegetables transfer them to another plate. Clean the pot and add in 1 cup of water. 
  3. In another bowl add in the beaten eggs, spinach, cheese with the cooked bacon and vegetables, and season it well with salt and black pepper. Mix until completely combined. 
  4. Spray a baking pan (7 inches or less) with cooking spray, line it with parchment paper. 
  5. Pour the egg mixture into a baking pan. Add in the sliced tomatoes over the top. 
  6. Place the pan on the pressure cooker trivet then place it inside the cooker. 
  7. Close the cooker lid and lock it. Set to pressure cook at high pressure for 12 minutes. (Wait 10 minutes for the pressure cooker to reach the pressure). 
  8. Carefully remove the lid after quickly releasing the pressure. Lift the handles of the trivet out of the pressure cooker. 
  9. Allow the frittata about 5 minutes before serving. 
  10. Garnish with fresh chopped parsley or green onions and serve it.

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