Instant pot Cheesy Potato Frittata
Recipe type: Breakfast, Brunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 Teaspoons of Olive Oil
  • Vegetable Cooking Spray
  • 1.5 Cups of Simply Potato or other Brand Diced Potatoes
  • ½ Cup of Onion, Diced
  • 1 Cup of Water
  • 6 Large Eggs + 6 Large Egg Whites
  • ½ Cup of Fat Free Half & Half
  • 2 Green Onions, Chopped Small
  • 1 Teaspoon of Dried Parsley
  • Salt/Pepper to Taste
  • 1¼ Cups of Kraft Fat Free Cheddar Cheese, Shredded
  1. Spray a skillet with vegetable cooking spray and place over medium high heat. When pan is hot add olive oil. Add potatoes and chopped onion. Cook and stir for about 10 minutes. (If they start to stick, add in a few tablespoons of water).
  2. Spray a round baking dish with cooking spray. Add in potato/onion mixture. Add 1 cup of water + trivet insert to a 6 qt. Instant Pot.
  3. Whisk eggs, egg whites, half & half, green onions, parsley, salt and pepper well. Stir in cheese. Pour this mixture over potato mixture. Loosely cover pan with foil. Lock lid and make sure the vent is closed. Select manual setting, put pressure on high and time for 30 minutes.
  4. When finished, release pressure naturally for 10 minutes, followed by quick release. Remove pan and let stand for about 5 minutes.
  5. This makes 4 servings at 3 SmartPoints per serving on the Blue Plan, 7 SmartPoints per serving on the Green Plan and 2 SmartPoints per serving on the Purple Plan. Enjoy!
Recipe by Dee Dee Does at