Pizza Frittata in a Slow Cooker in 20 Minutes

Votes: 7

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 4
Calories 359, total fat 29 G., saturated fats 9 G., proteins 21 G., carbohydrates 6 G., fiber 2 G., cholesterol 398 mg, sodium 603 mg, sugar 2 G.

This Pepperoni Pizza Frittata is incredibly easy to make if you have a slow cooker. Grated provolone and Parmesan cheeses are perfect for this recipe, as they blend perfectly into the egg base and add just the right amount of umami flavor. Serve this frittata with a light spinach salad.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 large eggs
1/4 cup cream 10%
0.5 tsp dried oregano
1/4 tsp red pepper flakes
0.5 cup grated provolone cheese (about 60 g)
2 tbsp freshly grated Parmesan cheese, plus extra for serving
1/3 cup pepperoni slices (about 15)
4 cups loosely packed baby spinach (about 60 g)
1/2 cup drained marinated artichoke hearts, thinly sliced
1/4 cup fresh parsley leaves, optional
1 tbsp. l. olive oil
1 teaspoon red wine vinegar
Special equipment: 6- or 8-quart Instant Pot ®

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, cream, oregano, red pepper flakes, provolone cheese, Parmesan cheese, pepperoni sausage, spinach, Artichokes, parsley, wine vinegar

Cooking the dish according to the recipe:

Lightly spray a 7-inch (17.5 cm) pie pan with cooking spray. In a medium bowl, whisk together the eggs, heavy cream, oregano, 1/8 teaspoon pepper flakes, and 1/2 teaspoon salt until smooth. Stir in the provolone and Parmesan cheese, then pour the egg mixture into the prepared pan. Carefully arrange the pepperoni on top.
Pour 1.5 cups of water into the slow cooker and place a rack inside. Place the frittata pan on the rack and, following the manufacturer's instructions, close the lid and prepare the slow cooker. Set the pressure cooker to high and cook for 11 minutes. (See Note.)

Meanwhile, in a large bowl, combine the spinach, artichoke hearts, parsley (if using), olive oil, vinegar, the remaining 1/8 teaspoon pepper flakes, and a good pinch of salt until smooth. Taste and add more salt if needed. Set aside until ready to serve.
After the pressure cooker cycle is complete, follow the manufacturer's instructions to release the pressure (this will take about 1 minute). Open and remove the lid carefully to avoid scalding yourself with steam.
Remove the pan from the slow cooker and place it on a cutting board to cool slightly, about 2 minutes. Invert onto the board, then flip the frittata so the pepperoni is right-side up. Cut the frittata into quarters and serve with the spinach salad and Parmesan cheese.

Note

Your multicooker's settings may vary depending on the model. Please refer to your instruction manual.

Author of the recipe - Amanda Neal is a chef and food writer based in New York City.

Categories:

recipe / Gluten-free dishes / Calorie content of prepared meals / Multicooker / Dinner / Main courses / Casseroles / Meat / Vegetables and mushrooms / Eggs and dairy products /

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