Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serving: 8
Ingredients:
Frittata
• 8 eggs
• 1/2 cup spinach (chopped)
• 1/4 cup red onion (chopped)
• 1/4 cup bell pepper (diced)
• 1/3 cup heavy whipping cream
• 1/2 cup cheddar cheese (shredded)
• Pinch of black pepper
• 1 tsp. chili powder
• 1 tsp. sea salt
Topping
• 1/4 cup red onion (chopped)
• 1 avocado
• 1 tomato (diced)
• 2 tbsp. spring onion (slivered)
• 1 pickled jalapeno pepper (crushed)
• 1/2 cup sour cream
Directions:
1. Take a large bowl and beat together the eggs and heavy cream. Add the black pepper, chili powder, salt, spinach, onion, bell pepper, and cheddar cheese. Give a good mix until all the ingredients blend. Grease a 7-inch baking dish with olive oil and transfer the mixture into it.
2. Fill the bottom of the instant pot with 1 cup of water. Place a trivet over the pot to keep the baking dish above water. Secure the lid, and use the manual button to cook for 12 minutes on high pressure.
3. Leave for 15 minutes till the pressure releases naturally. Remove the lid, once the floating valve drops. Add in the chopped tomatoes, salt and red onion. Mix well. Top the frittata with avocado, sour cream, jalapenos, and spring onion. Slice and serve warm. Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition:
17.6g Fat
9.4g Protein
218 Calories
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