Mushroom frittata in a slow cooker

Ingredients:

• 2 slices bacon, cut into 0.6 cm pieces.
• 1 cup button mushrooms, sliced ​​0.6 cm thick (cut in half if mushrooms are very large)
• 1/2 teaspoon thyme leaves
• 1/3 cup lightly packed baby spinach, chopped
• 1/4 tbsp. grated mature cheddar
• 5 large eggs
• 1/3 cup heavy cream
• A pinch of grated nutmeg
• Special equipment: pressure cooker-multicooker with a bowl capacity of 6 liters or 7.5 liters; silicone muffin mold suitable for the pressure cooker-multicooker

Preparation:

1. Place the bacon in the pressure cooker, set the heat to high, and select the "Cook" setting. Cook, stirring occasionally, until golden brown and crispy, about 10-12 minutes. Remove from the cooker and place on a paper towel.
2. Place the mushrooms in a pressure cooker bowl with the thyme leaves and a pinch of salt. Cook, stirring occasionally, until the mushrooms have reduced by half and are golden brown (6-8 minutes). Remove the mushrooms from the pressure cooker bowl and divide them among the muffin tins. Do the same with the spinach, bacon, and cheese.
3. In a medium bowl, lightly whisk the eggs with the cream, nutmeg, 1/2 teaspoon salt, and a pinch of freshly ground pepper until well combined (be careful not to overmix or it will foam). Pour the mixture into the muffin tins.
4. Wipe away any excess bacon grease from the bottom of the pressure cooker bowl. Pour in 1 cup of water. Place the muffin tin on the steamer rack and cover tightly with a silicone lid or foil. Lower it into the pressure cooker bowl, holding the rack handles. Follow the manufacturer's instructions for securing the lid and adjusting the pressure cooker settings. Cook on low pressure for 6 minutes.
5. After the pressure cooker cycle has finished, allow the steam to vent naturally for 10 minutes. Then, follow the manufacturer's instructions for a quick release of residual steam. Being careful not to burn yourself with residual steam, unlock and remove the lid. Carefully remove the trivet and wait 5 minutes before removing the mini frittatas from the pans. Serve immediately or store in the refrigerator or freezer in trays. Microwave for 1 minute or less.