In An Instant part 11 - Roasted Peppers, Tomatoes & Spinach with Hazel Wallace | Instant Brands

Dr. Hazel Wallace is back with another quick and healthy recipe, showing you how to make the most of your multi-cooker by using both the pressure cooker lid and the air fryer lid!
This frittata with roasted peppers, tomato, and spinach takes just 10 minutes of pressure cooking before you quickly switch to the air fryer lid for 7 minutes of grilling – this is a true one-pot wonder!
The perfect meal prep for breakfast, lunch, or just a snack. Cook it once and enjoy a slice at a time! Download the recipe below –

INGREDIENTS

• 6 eggs
• 100 g cherry tomatoes, sliced
• 3 roasted red peppers, drained of oil and sliced into strips
• Handful of spinach, washed
• Salt and pepper
• 100 g feta cheese, crumbled
• Salad to serve

INSTRUCTIONS

1. Whisk the eggs in a mixing bowl and add the tomatoes, roasted peppers, spinach, and a pinch of salt and pepper.
2. Pour the egg mixture into a greased baking dish and crumble half of the feta on top.
3. Add 250 ml of water to the inner pot, place the dish on the trivet, and lower it inside.
4. Close the pressure cooker lid, select Pressure Cook, and set the time to 10 minutes.
5. When the cooking program is finished, allow the pressure to release naturally for 7 minutes, then quickly release the remaining pressure.
6. Switch to the air fryer lid and select Grill. Set the time to 7 minutes and grill until golden brown.
7. Once cooked, serve with the remaining feta and a salad of your choice.