Spring is in the air and I couldn't be happier! Let's all celebrate with an Instant Pot Spring Frittata loaded with fresh spring-y vegetables and herbs. Perfect for breakfast, brunch, or dinner.
Who loves a good frittata?!
I simply adore them.
It's all the fluffy yumminess of an omelet without the breaking, spilling, and cursing that tend to join the party when I attempt the perfect omelet.
With the turning of the weather, my heart skips a beat for the springtime classics like leeks, asparagus, lemon, and basil also featured in another TIDBITS favorite – Spring Green Risotto.
This recipe has a bit of an interesting story – feel free to skip along if “you're just here for the food.”
Little something about me: I find feeding guests to be intensely intimidating. I know, I know – this should be something I love. Even my son said, “Well why did you choose cooking for your job if you are scared to cook for other people?”
I can't explain it. Don't judge. It just freaks me out a little, okay?
Part of the fear comes from the fact that I'm oftentimes testing something new. If you look at my menu plan for each week, a good 70% of it is new, unchartered waters.
So imagine my panic attack when my husband invited a friend over to Sunday dinner on the night I was planning to test this dainty frittata.
Rough and tough burly man . . . coming over for dinner in 2 hours. . . expecting a Sunday Pot Roast . . . getting a “brunch with the gals” kind of dinner.
I was mortified.
Well I'll spare you all the details (AKA yelling at husband, yelling at kids to clean up the house, frantic rummaging through the freezer to find a nonexistent pack of burgers, etc etc.)
In the end, I decided my experimental Frittata with Easy Mock Hollandaise Sauce was on the menu and was staying on the menu and I said a little prayer that it would be a win.
WELL WAS IT EVER!!!
After a quick apology about not serving roast and potatoes, I plated Tough Guy a wedge of my beautifully cooked frittata, drizzled it with my easy mock lemony hollandaise, and garnished it with a chiffonade of basil.
Well, Burly Man and husband gushed through the entire pan of it and showered me with rave reviews that left me blushing and happy dancing (inside, of course).
Long story short, a few frittata testings later, I have for you today the most incredible Spring Time Fritatta you'll ever sink a fork into! Manly man and dainty lady approved.
WHY YOU WILL LOVE THIS INSTANT POT SPRING FRITTATA
- LOADED: Like most recipes, I like them LOADED! This frittata is bursting with tender asparagus, flavorful leeks, salty ham, and creamy dots of goat cheese, all wrapped in an ultra fluffy egg blanket.
- DAT SAUCE THO: This frittata reminded me a little of a dreamy eggs benedict I once enjoyed on a trip, so a hollandaise sauce seemed like a must. No, it's not a traditional hollandaise, but it is an easy, 2-minute version that sports all the creamy, bright flavors that I love. Don't skip it!
- EASY: Saute the veggies, stir everything together, let the Instant Pot cook your frittata to fluffy perfection. I may never attempt an omelet again.
- HEALTHY: Oodles of protein and vegetables, no matter what time of day you serve it, you'll leave the table ready to tackle some serious springtime yard work.
- GOAT CHEESE: I don't care what you serve me, if it has goat cheese in it, I'm there. Creamy, tangy goat cheese is my heaven on earth.
HOW TO MAKE AN INSTANT POT SPRING FRITTATA IN THE PRESSURE COOKER
- Saute the leeks, jalapeno, and asparagus until tender
- Whisk eggs and add ham and vegetables
- Pour into pan
- Top with crumbled goat cheese; pressure cook
- While frittata cooks, whisk together the lemony sauce
- Slice the frittata into wedges and serve
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR SUCCESS
- PAN RECOMMENDATIONS: A 7-inch springform pan will work as long as it is leakproof. Otherwise use a 7-inch cake pan or a 1 ½ quart pressure-safe baking dish.
- COOL VEGETABLES: Allow the leeks, jalapeno, and asparagus to cool slightly before stirring into the egg mixture. A minute in the freezer is all it takes if you're in a hurry.
- THE CHEESE: I simply adore goat cheese, but I know not everyone does. Feel free to substitute with feta, cubes of cream cheese, or even your favorite shredded cheese.
- LIGHTER SAUCE: The mock hollandaise sauce can be lightened up a bit by using half yogurt and half mayo. It won't be quite as thick, but the flavor is perfect.
- SERVE HOT OR ROOM TEMPERATURE: I prefer a frittata steaming hot right from the pressure cooker, but it also tastes great at room temperature.
- FRESH BASIL: A chiffonade of fresh basil over the top of the sauce adds a delightful fresh touch. I highly suggest it!
HOW TO STORE, REHEAT, AND FREEZE
- Store: Cool the frittata and place in an air-tight container in the fridge for 3 -4 days. Keep in mind, eggs can become a little discolored in the fridge beyond a day or 2. It's still safe to eat, just a little strange looking.
- Reheat: Microwave slices of the frittata in 30-second increments until heated through.
- Freeze: The texture gets a little mushy when frozen, but the flavor is still great. Wrap in plastic wrap and place in a freezer-safe ziptop bag. When ready to eat, let thaw overnight in the fridge, then reheat as directed above.
MAKE AHEAD TIPS
- Chop vegetables and ham 2-3 days in advance. Can also saute leeks, jalapeno, and asparagus in advance and store them in the fridge until you're ready to make the frittata.
- Sauce can be prepared up to 2 days in advance. It gets a little runny, but the flavors intensify even more.
WHAT TO SERVE WITH A FRITTATA
- ROASTED TOMATOES: The skillet tomatoes from this Instant Pot Meatloaf recipe are amazing with this frittata!
- FRUIT: Sliced strawberries, orange slices, grapes, etc.
- BREAD: Toast or buttered slices of this No Knead Crusty Bread.
- VEGETARIAN FRITTATA: Omit the ham for a meat-free version.
- SWAP THE VEGETABLES: Feel free to swap the vegetables for broccoli, peas, sweet potatoes, etc. Just about anything goes!
If you haven't experienced a good Instant Pot Frittata before now, THIS IS THE RECIPE TO TRY FIRST!
I hope you get to serve it to a loved one or a kind guest very soon.
And on that note, is there anyone out there that loves to cook, but is also intimidated to cook for others outside of your family? Tell me I'm not alone!
If you happen to be a pro at cooking for others, feel free to leave me some tips in the comment section to get me over my fear.
Enjoy this Frittata! Happy Spring!
MORE INSTANT POT EGG RECIPES
- Instant Pot Sausage, Egg, and Cheese Breakfast Sandwich
- Instant Pot Reuben Frittata
- Instant Pot Healthy Egg Bites
- Instant Pot Sweet Potato, Spinach, and Sausage Breakfast Casserole
TOOLS/INGREDIENTS USED TO MAKE AN INSTANT POT SPRING FRITTATA
Instant Pot Spring Frittata
Healthy Instant Pot Spring Frittata filled with ham, asparagus, and leeks and topped with a tangy Lemon Sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Pressure Cooker
- Cuisine: American
- 1 tablespoon olive oil
- 1 leek, washed, cut in half, then into half-moons (white part only)
- 1 jalapeno, deseeded and diced
- ½ bunch of asparagus, ends trimmed and cut into ½ inch pieces (about 1 cup)
- 7 eggs
- 2 tablespoons milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup cubed ham
- 1–2 oz goat cheese
For garnish: fresh basil
For the mock Hollandaise Sauce
- ½ cup mayonnaise (I like Sir Kensington’s)
- ½ teaspoon dijon mustard
- juice of 1 lemon
- ¼ teaspoon cayenne pepper
- pinch of kosher salt
- fresh cracked black pepper
- 2 tablespoons butter, melted
- Lightly grease a 7 inch cake pan, leakproof springform pan, or 1 ½ quart heat-safe baking dish with nonstick cooking spray. Set aside.
- Preheat the pressure cooker by selecting saute. Add oil, leek, and jalapeno; saute for 3 minutes, stirring regularly so the leeks don’t brown. Add asparagus and saute for another 4 minutes. Scoop vegetables onto a plate to cool.
- In a medium bowl, whisk eggs until smooth. Whisk in milk, salt, pepper, ham, and cooled vegetables. Pour into the prepared pan.
- Crumble goat cheese over top (do not stir in).
- Add 1 cup of water to the pressure cooker pot and place trivet inside. Place pan on the trivet.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 25 minutes.
- While the frittata cooks, prepare the mock Hollandaise sauce: Whisk together mayonnaise, dijon mustard, lemon juice, cayenne pepper, salt, and black pepper. While whisking, slowly stream in melted butter. Refrigerate until ready to use (chilling will thicken it up).
- When pressure cooking is complete, use a natural release for 5 minutes, then manually release any remaining pressure.
- If there is extra liquid on top of the frittata, don’t stress it! You can soak it up with a paper towel, but in my experience, it soaks into the frittata as it settles and doesn’t affect the taste or texture so I just leave it.
- Slice the frittata into wedges and serve hot with a scoop of hollandaise over the top and a sprinkle of fresh torn or chopped basil.
- Pan recommendations: A 7-inch springform pan will work as long as it is leakproof. Otherwise use a 7-inch cake pan or a 1 ½ quart pressure-safe baking dish.
- Make sure to cool the cooked vegetables slightly before stirring them into the eggs. One minute in the freezer will do the trick if you’re in a hurry.
- Feta cheese, cream cheese, or even your favorite shredded cheese make a great substitute for the goat cheese, if desired.
- To make the frittata vegetarian, simply leave out the ham and add extra vegetables.
- To lighten the mock hollandaise sauce, use half yogurt and half mayo. It’s a bit runnier, but the flavor is great.
Keywords: Instant Pot Frittata, Instant Pot breakfast, Easy Frittata
Had to sub in mushrooms, sour cream & provolone cheese on top, all cooked, cooled & ready for this weekend’s breakfasts, just waiting for Hubby to wake up … oh, I couldn’t wait, lol – it’s superb!!
Cheryl, now that’s the sign of a good dish! I love your mushroom addition, I want to try that now!