Pizza Frittata
Total: 20 min
Active: 20 min
Yield: 4 servings
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
Lightly spray a 7-inch cake pan with nonstick spray. In a medium bowl, whisk together the eggs, half-and-half, oregano, 1/8 teaspoon of pepper flakes, and 1/2 teaspoon of salt. Stir in the provolone and Parmesan, then pour the mixture into the prepared pan. Lay the pepperoni on top.
Add 1 1/2 cups of water to a 6- or 8-quart pressure cooker and place the rack inside. Put the pan of eggs on the rack, lock the lid according to the manufacturer’s instructions, and set to pressure cook on high for 11 minutes.
While the frittata cooks, toss the spinach, artichoke hearts, parsley (if using), olive oil, vinegar, remaining 1/8 teaspoon of pepper flakes, and a pinch of salt in a large bowl. Taste and adjust the seasoning if needed.
Once the pressure-cook cycle is complete, follow the manufacturer’s instructions for quick release. After the quick-release cycle finishes (about 1 minute), carefully remove the lid. Take the pan out of the pot and place it on a cutting board to cool slightly, about 2 minutes. Invert the pan to release the frittata, then flip it so the pepperoni side is facing up. Cut into quarters and serve with the spinach salad and additional Parmesan.
Active: 20 min
Yield: 4 servings
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
Lightly spray a 7-inch cake pan with nonstick spray. In a medium bowl, whisk together the eggs, half-and-half, oregano, 1/8 teaspoon of pepper flakes, and 1/2 teaspoon of salt. Stir in the provolone and Parmesan, then pour the mixture into the prepared pan. Lay the pepperoni on top.
Add 1 1/2 cups of water to a 6- or 8-quart pressure cooker and place the rack inside. Put the pan of eggs on the rack, lock the lid according to the manufacturer’s instructions, and set to pressure cook on high for 11 minutes.
While the frittata cooks, toss the spinach, artichoke hearts, parsley (if using), olive oil, vinegar, remaining 1/8 teaspoon of pepper flakes, and a pinch of salt in a large bowl. Taste and adjust the seasoning if needed.
Once the pressure-cook cycle is complete, follow the manufacturer’s instructions for quick release. After the quick-release cycle finishes (about 1 minute), carefully remove the lid. Take the pan out of the pot and place it on a cutting board to cool slightly, about 2 minutes. Invert the pan to release the frittata, then flip it so the pepperoni side is facing up. Cut into quarters and serve with the spinach salad and additional Parmesan.