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.**
- 4497640 Upgrade to a paid membership 69416 to unlock all instructions 8127
- 3235901 Upgrade to a paid membership 49119 to unlock all instructions 97353
- 331681 Upgrade to a paid membership 29782 to unlock all instructions 590
- 6533632 Upgrade to a paid membership 84392 to unlock all instructions 90803
- 3742517 Upgrade to a paid membership 77851 to unlock all instructions 29289
- 1617153 Upgrade to a paid membership 76699 to unlock all instructions 59430
- 7500447 Upgrade to a paid membership 87564 to unlock all instructions 67108
- 330647 Upgrade to a paid membership 99609 to unlock all instructions 38863
- 7765491 Upgrade to a paid membership 3629 to unlock all instructions 73919
- 5892050 Upgrade to a paid membership 53894 to unlock all instructions 65659
- 2480347 Upgrade to a paid membership 25648 to unlock all instructions 16462
Upgrade to a paid membership to unlock all recipe instructions
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
- 5657269 Upgrade to a paid membership 79692 to unlock all instructions 99804
Upgrade to a paid membership to unlock all recipe instructions
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.