Instant Pot Mini Veggie Frittatas - Lunch Version
These mini veggie frittatas make an easy appetizer, snack, or breakfast that's a hit for the whole family and comes together fast with the Instant Pot. Cheesy, bite-sized, and filled with spinach and green onion these tasty little morsels are hard to pass up!
Ingredients
- ½ teaspoons Coconut Oil
- ½ cups Spinach, Baby
- 2 tablespoons dice Green Onion (Scallion)
- 4 individual Egg
- ¼ cups Milk
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- ½ cups Cheddar Cheese, Shredded
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Prepare silicone muffin cups by spraying each cup with nonstick cooking spray.
- Saute oil and spinach until leaves are all wilted.
- Divide spinach and green onions evenly among muffin cups.
- In a bowl beat eggs and milk. Season with salt and pepper to taste.
- Pour the egg mixture into muffin cups over the veggies. Sprinkle a little cheese over the top of each cup.
- Wipe out inside of Instant Pot then add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
- Add muffin cups on top of the trivet.
- Lock lid into place and seal steam nozzle. Cook on high pressure for 6 minutes.
- Let pressure release naturally for 5 minutes then release any remaining pressure.