Preparation Time: 10 minutes
Cooking Time: 45 minutes
Servings: 6
Ingredients:
• 1/2 teaspoon salt
• 2 tablespoons avocado oil
• 6 ounces breakfast sausage
• 1 1/2 cups Broccoli stalks, grated
• 1 tablespoon Minced garlic
• ½ teaspoon Ground black pepper
• 6 eggs
• 1/4 cup Heavy cream
• 1 cup Monterey jack cheese, grated
• 1 cup Water
• 1 Green onion sliced
• 1 California avocado, sliced
• ¼ cup Sour cream
Directions:
1. Switch on the instant pot, grease the pot with oil, press the ‘sauté/simmer’ button, and add the sausage and cook until the meat is no longer pink.
2. Then add broccoli along with garlic, season with salt and black pepper and continue cooking for 2 minutes.
3. Take a 7-inch baking dish, grease it with oil, spoon in cooked broccoli mixture and spread evenly.
4. Crack the eggs in a bowl, add cream, whisk until combined, and then add onion and cheese, whisk until mixed, pour the mixture over the sausage mixture and cover with aluminum foil.
5. Press the ‘keep warm’ button, wipe the instant pot clean, pour in water, then insert trivet stand and place baking dish on it.
6. Shut the instant pot with its lid in the sealed position, then press the ‘manual’ button, press ‘+/-’ to set the cooking time to 35 minutes and cook at high-pressure setting; when the pressure builds in the pot, the cooking timer will start.
7. When the instant pot buzzes, press the ‘keep warm’ button, release pressure naturally for 10 minutes, then do quick pressure release and open the lid.
8. Take out the baking dish, uncover it and turn it over the plate to take out the frittata.
9. Top the frittata with avocado, cut into slices and the top with sour cream.
Nutrition:
351 Calories
28.5g Fat
18.6g Protein
