Broccoli Cheddar Frittata | Low-Carb Instant Pot Recipe
Frittata, egg-bake, crustless quiche, omelette or tortilla! Whatever name you call them by, these primarily egg-based dishes are an awesome way to start your day and can be very simple to prepare as make-ahead breakfasts that are easy to grab on the go. This Keto-friendly recipe is also a gem for anyone utilizing carb-cycling strategies or maximizing their carbohydrate uptake post-workout. I love frittata’s but I typically find myself making them with egg whites. Right now I’m experimenting with some carb cycling which means I get to enjoy more fat than usual. Using whole eggs and cheese was such a treat! It definitely made this frittata even tastier and filling. I didn’t even notice the lack of carbs to my breakfast!
Using an instant pot for this recipe is such a genius idea! I was actually able to use the smart steam setting on our Rice Cooker and it turned out great. Really if you want to be smart about it, you’ll double the recipe below and then each quarter slice of the frittata can serve as breakfast for 4 days. Talk about setting yourself up for success for the week! You’ll get a huge serving of healthy fats and protein with each slice, which I’m starting to discover is a surprisingly satisfying way to start the day. The combination of fats and protein help with the steady release of energy throughout the morning. And if you’re like the majority out there, then meeting your daily protein needs usually necessitates getting a head start on protein as early as possible.
This recipe is so versatile, it doesn’t have to be Keto-friendly or low-carb. You can easily include a carbohydrate source for a more balanced meal by enjoying this with a slice of toast and some fruit on the side. And if you need a little less fat? No worries! Just take out the cheese, switch out some of the eggs for egg whites and maybe throw in some turkey bacon for additional protein.
The options are endless! The real secret to making this recipe work for you is to make your frittata big enough so that you have enough to last you at least a few meals. I can tell you I wish I had thought of doing this in an instant pot before I spent 2 days in a row making the exact same meal! Save yourself 20 minutes in the kitchen every morning by making your breakfast in bulk ahead of time. If you don’t have an instant pot, you could easily divvy out your mix into muffin tins and bake in the oven instead (or use your rice cooker like I did). You could also use a deep skillet or cast-iron skillet to bake in the oven as well.
What variations will you make? Comment below and let me know how this recipe worked out for you!
Low-Carb Instant Pot Frittata
- Instant Pot
- 6 large eggs
- 1/2 tsp sea salt
- 1 pinch black pepper
- 8 oz broccoli florets
- 3 green onions chopped
- 2 oz cheddar cheese shredded
- In a large bowl, beat together the eggs, salt, and several grinds of black pepper. Fold in the chopped broccoli, green onions, and cheddar cheese.
- Grease a 7-inch pan, then pour the egg mixture into it. Pour 1 cup of water into the bottom of your Instant Pot and place a trivet over that to keep the pan above the water.
- Place the pan with the frittata mixture on top of the trivet and secure the lid. Move the steam release valve to Sealing. Use the Pressure Cook or Manual button on your machine to cook at high pressure for 10 minutes.
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes. Once the screen reads LO:10 you can move the steam release valve to Venting to release any remaining pressure.
- Use oven mitts or a tea towel to carefully remove the frittata pan. If you see a little liquid on top of the baked eggs, don't freak out! The water will evaporate quickly as your egg bake cools.
- Slice the frittata into 4 slices and serve warm. Leftovers can be stored in an airtight container for up to 5 days in the fridge.