INSTANT POT FRITTATA WITH SAUSAGE, MUSHROOMS AND FETA #breakfast #lunch

This frittata is ideal for breakfast or lunch to bolster the entire family.

We eat bunches of eggs in our family unit. Furthermore, I love having them in various ways rather than simply mixed or heated up constantly. A couple of years prior I found the entire thought of frittatas.

One of my top choices to make is our Ratatouille Frittata, when I have the opportunity. It's a genuine work of art. Be that as it may, right now Pot frittata with wiener, mushrooms, peppers, spinach and feta can be assembled in only a couple of minutes!

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Ingredients

• 4 oz. ground sausage
• 12 large eggs
• 1 tsp. sea salt
• 1/2 cup whole milk
• 4 oz. mushrooms sliced
• 1/2 cup red bell peppers diced
• 5 oz. baby spinach
• 4 oz. feta cheese crumbled or small cubes

Instructions

1. Using sauté setting… Add sausage to pot and begin browning – breaking up sausage as much as possible and scraping up bits from bottom.
2. Meanwhile – Crack eggs into a large mixing bowl. Add salt to eggs. Then, using a whisk, mix until yolks are broken up and fully incorporated. Add milk and whisk again, until eggs are light and airy.
3. Once sausage is fully browned, add mushrooms and peppers to pot and cook for 3-4 minutes. You want mushrooms to release their liquid and then most of that liquid evaporate. Turn off power to pot, then add spinach. Mix continuously until all spinach is wilted.
4. Spray 7-inch pan with nonstick cooking spray. Add sausage/vegetable mixture to pan. Pour eggs over top of sausage/vegetable mixture. Using a fork… gently “mix” in eggs. You’re not really mixing, just making sure the eggs reach the bottom of the pan. Add feta on top of egg mixture. Cover pan with aluminum foil.
5. Add 1 1/2 cups water to pot, along with 3-inch trivet. Place pan on top of trivet and lock lid. Cook for 45 minutes at high pressure.
6. Once cook time is complete, quick-release pressure. Remove lid and aluminum foil, then let cool for a few minutes. Slice and serve warm.

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