Tired of the same old breakfast routine? Say hello to your new morning favorite! This Instant Pot Kale and Cheddar Frittata is the ultimate solution for a quick, delicious, and protein-packed meal. We’re talking fluffy eggs, savory cheddar, and nutrient-rich kale, all cooked to perfection in under 30 minutes with minimal cleanup. It’s the perfect keto-friendly, set-it-and-forget-it dish for busy mornings or a sophisticated brunch.
Ingredients
• 6 large organic eggs
• ½ cup / 120 ml heavy cream
• 1 cup / 113 g shredded cheddar cheese
• 2½ cups / 170 g fresh kale, trimmed and chopped
• 1 small yellow onion, finely chopped
• 1 tsp Herbs de Provence
• Salt, to taste
• Freshly ground black pepper, to taste
Instructions
1. Directions
2. In a large bowl, whisk together the eggs, heavy cream, salt, and freshly ground black pepper until smooth and airy.
3. Gently fold in the shredded cheddar cheese, chopped kale, onion, and Herbs de Provence until everything is evenly distributed.
4. Pour the egg mixture into a greased 7-inch round baking dish or another Instant Pot-safe container.
5. Place the steamer trivet inside the Instant Pot liner and add 1 cup of water. Carefully lower the baking dish onto the trivet.
6. Secure the lid, turn the pressure valve to the “Sealing” position, and select “Manual” or “Pressure Cook” on High Pressure for 20 minutes.
7. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
8. Carefully remove the lid and lift the baking dish out using the trivet handles. Let it cool for a minute, then slice and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 195
• Total Fat: 14.3g
• Net Carbs: 0.81g
• Protein: 11.4g
• Fiber: 0.9g
Pro Tips
• Grease your baking dish well with butter or non-stick spray to ensure the frittata releases easily without sticking.
• For a deeper flavor, sauté the onion and kale for a few minutes before adding them to the egg mixture. This also helps reduce their water content.
• Swap cheddar for Gruyère, feta, or goat cheese for a different flavor profile. A sprinkle of Parmesan on top before cooking adds a delicious crust.
• This frittata is great for meal prep! Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or a toaster oven.
FAQ
Q: Is this kale and cheddar frittata keto-friendly
A: Yes, this frittata is an excellent keto-friendly breakfast. Each serving contains only 0.81g of net carbs, making it a perfect high-protein, low-carb meal to fit your lifestyle.
Q: Can I use a different cheese in this frittata recipe
A: Absolutely! You can easily swap the cheddar for other cheeses like Gruyère, feta, or goat cheese to create a different flavor profile. For an extra savory crust, try sprinkling some Parmesan on top before cooking.
Q: How do I store leftover Instant Pot frittata
A: This frittata is great for meal prep. Simply store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave or a toaster oven for a quick breakfast.
Q: What kind of dish can I use in the Instant Pot for this recipe
A: You will need a 7-inch round baking dish or another similar container that is safe for use in the Instant Pot. Be sure to grease the dish well with butter or non-stick spray to prevent the frittata from sticking.
