Low-Carb Instant Pot Frittata
Prep Time5 mins
Cook Time10 mins
Servings: 2 people
- 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.
I LOVE this recipe because it is so easily adaptable. If you need something low fat, cool just switch out some of the whole eggs for egg whites and skip the cheese. Want more fat? Pre-cook some bacon, chop it up and throw it into the mix. If broccoli isn't your thing, then switch it out for other veggies like asparagus, spinach, peppers or mushrooms. Just be aware that some of those veggies will need to be precooked. Usually a few minutes of sautéing them over a high heat is enough to do the trick.
Serving: 1half frittata | Calories: 375kcal | Carbohydrates: 9g | Protein: 27g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 586mg | Sodium: 985mg | Potassium: 625mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5550IU | Vitamin C: 58.6mg | Calcium: 2140mg | Iron: 2.9mg