20-Minute Instant Pot Pizza Frittata
Ingredients
- Nonstick cooking spray
- 8 large eggs
- 1/4 cup half-and-half
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 1/2 cup shredded provolone cheese
about 2 ounces
- 2 tablespoons freshly grated Parmesan cheese
plus more for serving
- 1/3 cup sliced pepperoni
about 15 slices
- 4 cups lightly packed baby spinach
about 2 ounces
- 1/2 cup drained marinated artichoke hearts
thinly sliced
- 1/4 cup fresh parsley leaves
optional
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
Directions
- 1
Lightly spray a 7-inch cake pan with nonstick cooking spray. Whisk the eggs, half-and-half, oregano, 1/8 teaspoon of the pepper flakes and 1/2 teaspoon salt together in a medium bowl until combined. Stir in the provolone and Parmesan until incorporated throughout the egg mixture, then pour into the prepared cake pan. Gently lay the pepperoni on top.
- 2
Add 1 1/2 cups water to a 6- or 8-quart Instant Pot® and add the rack. Transfer the pan of eggs to the rack and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 11 minutes. (See Cook's Note.)
- 3
Meanwhile, toss the spinach, artichoke hearts, parsley if using, olive oil, vinegar, remaining 1/8 teaspoon pepper flakes and a good pinch of salt in a large bowl until evenly dressed. Taste and add more salt if needed. Set aside until ready to serve.
- 4
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 1 minute). Being careful of any remaining steam, unlock and remove the lid.
- 5
Remove the pan from the pot and place it on a cutting board to cool slightly, about 2 minutes. Invert onto the board, then flip the frittata so the pepperoni side is facing up. Cut the frittata into quarters and serve it with the spinach salad and more Parmesan.
20-Minute Instant Pot Pizza Frittata
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About this Recipe
Craving the savory flavors of pizza but need a lightning-fast meal? This 20-Minute Instant Pot Pizza Frittata delivers all the beloved tastes in an incredibly simple, fuss-free dish that's perfect for any day of the week.
Why This Recipe Works
This isn't just a frittata; it's a clever pizza-frittata mash-up that leverages the ease of your Instant Pot. The secret lies in the carefully chosen cheeses: shredded provolone and grated Parmesan. They don't just add incredible umami; they stay perfectly suspended throughout the fluffy egg base, creating a tender texture and ensuring cheesy goodness in every bite.
Prepare for a delightful fusion of textures and tastes: a tender, airy egg base studded with savory pepperoni, tangy artichoke hearts, and gooey provolone. The touch of dried oregano and red pepper flakes brings that classic pizza warmth with a subtle kick, while the Parmesan adds a sharp, salty finish. Served alongside a bright, simple spinach salad dressed with olive oil and red wine vinegar, it’s a perfectly balanced and satisfying meal that feels comforting yet light.
Customization & Variations
While provolone and Parmesan are ideal for their melt and suspension, feel free to experiment with other shredded cheeses like mozzarella or a blend, though the texture may vary slightly. Instead of pepperoni, try cooked crumbled Italian sausage or diced ham for a different savory profile. You can also boost the veggie count by adding sautéed mushrooms or bell peppers to the egg mixture, or swap the baby spinach in the salad for another leafy green like arugula.
Serving & Context
This versatile frittata is perfect for a quick weeknight dinner, a casual brunch, or even a light lunch. Serve it fresh from the Instant Pot with the accompanying simple spinach salad for a complete and utterly satisfying meal that’s sure to become a family favorite.