Fabulous Veggie Frittata! (Pressure Cooker)

I think I may have mentioned that my wonderful husband purchased an electric pressure cooker for me as a birthday gift. I really have decided I love it. Not only does it make quick work of meals, but it is easy clean up and is great when it is hot outside, it doesn’t heat up the kitchen! I came across a recipe on the Mealthy (my brand of pressure cooker) site for a spinach frittata and it looked so fluffy and tasty and NOT brown! That is what I don’t like about frittata, when it gets brown. So, I based my recipe on the one on the Mealthy site. I chose to add more of a variety of veggies and a different cheese. This is a really versatile meal, great for cleaning out the fridge! Use whatever veggies you like, add meat different cheeses, the possibilities are endless! This is great, it makes enough for two of us to eat for dinner with a salad or for me to eat and then take some left overs for lunch or breakfast. It is quick, easy and so tasty! If you don’t have an electric pressure cooker, check them out! I really am enjoying mine!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Kecia


  • 6 eggs
  • 1 tbsp. milk
  • ¼ cup chopped bell pepper
  • ¼ cup chopped red onion
  • 1 ½ cup baby spinach julienned
  • 1/3 cup shredded sharp cheddar cheese divided
  • Salt and pepper to taste


  1. Beat the eggs and milk together in a large bowl until combined. Add the veggies and ¼ cup of the cheese, salt and pepper. Stir to combine. Prepare a 7” spring form pan with a coating of non-stick spray or butter. Cover the outside of the pan with aluminum foil. If you don’t have a spring form pan a non-stick cake pan will work fine. Pour the egg mixture into the pan. Place the cooking rack in the pot and add about an inch of water into the bottom of the pot. Place the pan with egg mixture on top of the rack. Place the cover on the pressure cooker and set the steam vent to “seal” use the pressure cook function on high and set timer to 10 minutes. (I ended up cooking for an additional 4 minutes, mine was a little wobbly in the middle still) When the timer goes off, do a quick release and carefully remove you pan from the cooker. Remove ring from spring form pan and cut and serve your frittata. Great with a salad or some nice bread/toast. Leftovers heat well, too! You will love this quick and simple meal!

Recipe Notes

This makes a fantastic vegetarian main course, but also would make a delicious  breakfast! I love taking the left-overs to work for lunch!