Prep time: 10 minutes, Cook time: 10 minutes, Serves 4
¼ tsp. fine sea salt
Freshly ground black pepper, to taste
8 ounces (227 g) asparagus spears, woody stems removed and cut into 1-inch pieces
1 cup thinly sliced leeks
¼ cup grated Parmesan cheese
1 cup water
Chopped green onions, for garnish (optional)
Fresh flat-leaf parsley, for garnish (optional)
Whisk together the eggs, salt, and black pepper in a large mixing bowl until frothy.
Add the asparagus pieces, leeks, and cheese and stir to combine.
Pour the mixture into a greased round cake pan. Add the water and trivet to the Instant Pot, then place the pan on top of the trivet. Lock the lid.
Select the Manual mode and set the cooking time for 10 minutes at High Pressure.
Once cooking is complete, do a natural pressure release for 10 minutes, then release any remaining pressure. Carefully open the lid.
Allow the frittata to cool for 5 minutes. Garnish with the green onions and parsley, if desired. Cut the frittata into wedges and serve warm.