Spinach & Peppers Frittata (GF, DF, IP)

A frittata is a delicious way to use up odd little bits of veggies rattling around in your veggie drawer and makes a great lunch or breakfast. I use my Instant pot to cook the potatoes and to bake the Frittata. I've listed ingredients and amounts, but you can substitute with what you have on hand. 

Spinach & Peppers Frittata 

Ingredients: 

2 C sliced potatoes

1 C water

6 eggs

3/4 C Oat milk

1 onion, sliced

1 red pepper, sliced

1 green pepper, sliced

1/2 bag baby spinach, sliced

1 tsp garlic

Salt & pepper to taste

Method:

1. Place potatoes and water in the Instant pot. Seal and cook on high for 3 minutes. Quick release. COOL

2. Crack the eggs into a mixing bowl with milk and beat. 

3. Fry onions and peppers in a frying pan until soft. Add to the mixing bowl. 

4. Flash fry spinach and garlic until wilted. Add to bowl. 

5.  Add the potatoes. Season with salt and pepper.

6. Prepare a 7 inch spring form pan and pour the mixture into it. 

7. Add 1 C water to the instant pot. Gently lower the spring form into the instant pot on its trivet. 

8. Seal the pot. Cook on high pressure for 12 minutes, natural release for 10 minutes. 

9. The top may look a bit wet so let it stand for 5 minutes before serving.