Spinach-Egg White Frittata

01Method

1. 1

   Set the pressure cooker to Sauté mode and warm the olive oil. Add the onion and cook, stirring occasionally, until softened and translucent, about 3 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Switch off Sauté mode, transfer the onion and garlic to a paper towel-lined plate, and set aside. Once cool enough, wipe the pot clean.

2. 2

   In a mixing bowl, whisk together the egg whites and heavy cream until combined. Fold in the spinach, Parmesan, salt, pepper, and garlic powder, then stir in the reserved onion mixture until everything is evenly incorporated.

3. 3

   Pour the water into the pot and place a steamer trivet on the bottom. Coat a soufflé dish or similar heatproof vessel with cooking spray, pour in the egg mixture, and cover loosely with aluminum foil. Set the dish on the trivet.

4. 4

   Seal the lid and cook on High pressure for 30 minutes, allowing approximately 6–7 minutes for the pressure to build.

5. 5

   Let the pressure release naturally for 10 minutes, then carefully use the quick-release valve to vent any remaining pressure, about 5 minutes more. Remove the lid, uncover the frittata, and drain off any accumulated liquid before slicing and serving.