A Zesty, Effortless Brunch Star!
Tired of the same old breakfast routine? Say hello to your new favorite morning meal: the Cheesy Chili Mexican Frittata, made effortlessly in the Instant Pot! This dish is a game-changer, delivering a fluffy, custard-like texture packed with the zesty kick of green chilies, the fresh bite of cilantro, and a glorious amount of melted Mexican cheese. It’s the perfect low-carb, high-protein option for a satisfying breakfast, a sophisticated brunch, or even a quick ‘brinner’ on a busy weeknight. Let the pressure cooker do the work while you get ready for a truly delicious and stress-free meal.
Ingredients
• 4 large eggs
• 1 cup (113g) shredded Mexican blend cheese, divided
• 10 ounces (283g) canned green chilies, drained and chopped
• ¼ cup (15g) fresh cilantro, chopped
• 1 cup (240ml) half-and-half
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper, freshly ground
• 2 cups (475ml) water, for the Instant Pot
Instructions
1. Directions1. Prepare the Instant Pot: Pour the 2 cups of water into the inner pot of your Instant Pot and place the trivet or steam rack inside.2. Mix the Egg Base: In a medium mixing bowl, whisk the eggs, half-and-half, ground cumin, salt, and pepper until smooth and well combined. Stir in half (½ cup) of the shredded Mexican cheese.3. Add the Mix-Ins: Gently fold the drained, chopped green chilies and fresh cilantro into the egg mixture.4. Prep the Baking Dish: Lightly grease a 7-inch round baking dish or pan that fits inside your Instant Pot. Pour the frittata mixture into the prepared dish.5. Set Up for Cooking: Cover the baking dish tightly with aluminum foil. Carefully lower the covered dish onto the trivet inside the Instant Pot.6. Pressure Cook: Secure the lid, set the steam release valve to ‘Sealing,’ and cook on High Pressure for 20 minutes.7. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully perform a quick release for any remaining pressure.8. Melt the Cheese: Carefully remove the lid and the foil from the baking dish. Sprinkle the remaining cheese over the top of the frittata. To melt, you can use an Instant Pot air fryer lid for 2 minutes or place the dish under your oven’s broiler for 1-2 minutes until golden and bubbly.9. Serve and Enjoy: Carefully lift the dish out of the Instant Pot. Let the frittata rest for a few minutes before slicing and serving warm.
Nutritional Information
• Per Serving: Calories 257 | Total Fats 19g | Net Carbs: 5g | Protein 14g | Fiber: 1g
Pro Tips
• Use a 7-inch springform pan or a push pan for the easiest removal. A standard cake pan works well too, just be sure to grease it thoroughly to prevent sticking.
• For a richer frittata, you can substitute the half-and-half with heavy cream. For a lighter version, use whole milk, though the texture will be less custardy.
• Customize your frittata by adding other like ½ cup of cooked chorizo, diced bell peppers, or black beans. Ensure any additions are pre-cooked and drained of excess moisture.
• Whisk the eggs just until the yolks and whites are combined. Over-mixing can incorporate too much air, leading to a frittata that puffs up dramatically and then deflates into a dense texture.
FAQ
Q: Can I add meat or other vegetables to this frittata
A: Yes, this recipe is very customizable. You can add pre-cooked and drained ingredients like ½ cup of cooked chorizo, diced bell peppers, or black beans. Gently fold them into the egg mixture along with the green chilies and cilantro.
Q: What can I use instead of half-and-half
A: For a richer frittata, you can substitute heavy cream. For a lighter version, use whole milk, but be aware the texture will be less custardy. These options are mentioned in the Pro Tips section.
Q: How do I prevent my frittata from sticking to the pan
A: Make sure to lightly but thoroughly grease your 7-inch baking dish before adding the egg mixture. The recipe also suggests that using a 7-inch springform pan or a push pan can make removal even easier.
Q: My frittata puffed up and then deflated why did that happen
A: This can happen if the eggs are over-mixed. Whisk the eggs just until the yolks and whites are combined. Over-mixing incorporates too much air, causing the frittata to puff up dramatically in the Instant Pot and then fall into a dense texture as it cools.
