Preparation Time: 5 minutes
Cooking Time: 35 minutes
Servings: 4
Ingredients:
• 4 Eggs
• 10 oz. Diced green chili
• 1 tsp. Salt
• ½ tsp. Ground cumin
• 1 cup Mexican cheese blend, shredded, divided
• ¼ cup Chopped cilantro
• 2 cups Water
Directions:
1. Crack eggs in a bowl, add green chilies, half-and-half, and ½ cup cheese, season with salt and cumin, stir well until incorporated. Take a 6-inch baking dish or silicone pan, grease it with oil, pour in the egg mixture and cover with aluminum foil.
2. Switch on the instant pot, pour water in it, then insert trivet stand and place baking dish on it. Shut the instant pot with its lid in the sealed position, then press the ‘manual’ button, press ‘+/-’ to set the cooking time to 20 minutes and cook at high-pressure setting; when the pressure builds in the pot, the cooking timer will start.
3. When the instant pot buzzes, press the ‘keep warm’ button, release pressure naturally for 10 minutes, then do a quick pressure release and open the lid. Meanwhile, switch on the broiler and let it preheat.
4. Take out the baking dish, spread remaining cheese on top, then place it under the broiler and broil for 5 minutes or until cheese melts and the top is nicely browned.
5. When done, turn the dish over a plate to take out the frittata, then cut into slices and serve.
Nutrition:
257 Calories
19g Fat
14g Protein
