1 cup sliced fresh mushrooms

1 cup fresh baby spinach leaves

6 large eggs

¹⁄₄ cup heavy cream

1 tsp fine grind sea salt

¹⁄₂ tsp ground black pepper

¹⁄₂ cup shredded Monterey Jack cheese

¹⁄₂ avocado, sliced

1 Spray a 6.5-inch (16.5cm) 1quart (1l) round soufflé dish with nonstick coconut oil spray. Arrange the mushrooms and spinach leaves in the bottom of the dish. Set aside.

2 In a large bowl, combine the eggs, heavy cream, sea salt, and black pepper. Mix well to combine. Gently pour the egg mixture over the mushrooms and spinach.

3 Add 1¹⁄₂ cups water to the bottom of the inner pot. Place the soufflé dish on the steam rack and grasp the rack handles to lower the rack and dish into the pot.

4 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 30 minutes.

5 When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

6 Open the lid and sprinkle the Jack cheese over top of the frittata. Replace the lid and allow the residual heat to melt the cheese for 5 minutes.

7 Open the lid and carefully grasp the rack handles to lift the rack and dish out of the pot. Transfer the frittata to a serving platter, cut into 6 equal-sized wedges, and top with the sliced avocado. Serve warm.

tip To make this recipe dairy-free, substitute ¹⁄₄ cup unsweetened almond milk for the heavy cream and ¹⁄₂ cup shredded almond cheese for the Jack cheese.