Spinach, Tomato & Feta Frittatas

These individual frittatas are made in 6-ounce ramekins or custard cups. To give the Greek flavor profile a boost, substitute dried oregano for the dried basil.

PREP TIME: 15 minutes

FUNCTION: Pressure/Manual (High)

CLOSED POT TIME: 15 minutes

TOTAL TIME: 30 minutes

RELEASE: Quick

SERVES: 4

• 1½ cups water
• Nonstick cooking spray
• ¼ cup chopped, seeded tomato
• ¼ cup coarsely chopped baby spinach
• 1 green onion, sliced
• ¼ cup crumbled feta cheese, divided
• 4 eggs, beaten
• 1 tablespoon milk
• ¼ teaspoon dried basil, crushed
• ⅛ teaspoon salt
• Dash black pepper

PREP

Place the trivet—with handles under the rack—in the Instant Pot®. Add the water to pot.

Coat four 6-ounce ramekins or custard cups with cooking spray. Divide tomato, spinach, green onion, and half of the feta cheese among the ramekins. In a small bowl combine eggs, milk, basil, salt, and pepper. Pour egg mixture into ramekins. Cover each ramekin with foil. Arrange 3 of the ramekins evenly on the trivet. Set remaining ramekin on top of the other three.

Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 5 minutes. When cooking is complete, use a quick release to depressurize.

SERVE

Carefully remove ramekins from pot. Remove foil and top with remaining feta cheese.