Fresh and light and healthy, this breakfast frittata will have you feeling that warm California breeze in your hair. Packed with fresh, healthy ingredients, this Instant Pot® recipe is guaranteed to get you California dreaming in no time flat.
• Hands-On Time: 10 minutes
• Cook Time: 10 minutes
1 In a medium bowl, whisk together eggs, egg whites, salt, and pepper. Add basil, spinach, tomatoes, avocado, and cheese. Set aside.
2 Press the Sauté button on Instant Pot®. Heat the avocado oil and stir-fry chicken and onion for approximately 5 minutes or until chicken is no longer pink.
3 Transfer cooked mixture to a 7-cup greased glass dish and set aside to cool. Once cool pour whisked eggs over the chicken mixture and stir to combine.
4 Place trivet in Instant Pot®. Pour in water. Place dish with egg mixture onto trivet. Lock lid.
5 Press the Manual button and adjust time to 5 minutes. When the timer beeps, let pressure release naturally until the float valve drops and then unlock the lid.
6 Remove dish from the Instant Pot® and set aside for 5–10 minutes to allow the eggs to set. Slice and serve.