Pizza Frittata in a Slow Cooker in 20 Minutes

Ingredients:

• 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 ®

Preparation:

1. 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.
2. 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.)
3. 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.
4. 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 from steam.
5. 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.