Skip to main content

Instant Pot Mini Frittatas

Fri Aug 9th, 2019

Instant Pot Mini Frittatas

The word “frittata” comes from the Italian verb “friggere,” or “to fry,” it embodies the simple pleasures of the humble cuisine that most of us naturally love. Frittatas are a world-wide phenomenon. Asia, India, Spain, France and of course Italy, are all known for preparing some sort of frittata dish.

There is an old Italian expression; “hai fatto una frittata,” loosely interpreted means; you’ve made quite a mess – or repeated mistakes. The expression is derived from the fact that it often happens that a frittata is made in the spur of the moment.

Total Time: 1 hour 15 minutes (Includes Cooling)

Active Time: 40 Minutes

Yields: 7


  • 2 slices bacon, cut into 1/4-inch pieces
  • 1 cup 1/4-inch-thick sliced button mushrooms (halved if mushrooms are very large)
  • 1/2 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1/3 cup lightly packed chopped baby spinach
  • 1/4 cup grated sharp Cheddar
  • 5 large eggs
  • 1/3 cup heavy cream
  • Pinch freshly grated nutmeg


  1. Add the bacon to the Instant Pot® and turn the pot on the high sauté setting (See Cook's Note). Cook the bacon, stirring occasionally, until golden brown and crisp, 10 to 12 minutes. Remove from the pot and set aside on a paper towel.
  2. Add the mushrooms to the pot along with the thyme leaves and a pinch of salt. Cook, stirring occasionally, until the mushrooms have reduced to half their size and are golden brown, 6 to 8 minutes. Remove the mushrooms from the pot and divide the mushrooms among the cups of a silicone egg bites mold. Divide the spinach among the cups, along with the bacon and cheese.
  3. Gently whisk the eggs together with the cream, nutmeg and 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until well combined (gently to avoid creating foam). Pour the custard over the fillings in each of the cups.
  4. Wipe out excess bacon grease in the bottom of the pot. Add 1 cup water to the bottom of the pot. Place the egg cups on the rack and cover tightly with the silicone lid or foil. Lower into the pot using the rack handles and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 6 minutes.
  5. After the pressure cycle is complete, let the pressure release naturally for 10 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Be careful of any remaining steam and unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the mini frittatas out of the pan. The frittatas can be eaten right away or stored in the trays in the refrigerator or freezer; reheat in the microwave for 30 seconds to 1 minute.

Cook’s Note

Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer's guide.

Recipe Source: Food Network