Instant Pot Broccoli Ham and Pepper Frittata is a fluffy, custardy breakfast packed with savory ham, crisp-tender broccoli and peppers, and gooey cheddar. No oven needed — the pressure cooker steams it to perfection every time. It's a lifesaver for busy mornings and a natural for meal prep.
Tired of the same old breakfast routine? Shake things up with this incredibly simple and delicious Instant Pot Broccoli Ham and Pepper Frittata! It’s a powerhouse of flavor, packed with savory ham, crisp-tender veggies, and gooey cheddar cheese. This set-it-and-forget-it recipe is a lifesaver for busy mornings, a fantastic option for meal prep, and a satisfying low-carb meal any time of day. Forget heating up the oven—your pressure cooker does all the work, steaming the frittata to fluffy, custardy perfection every single time.
Ingredients
• 2 tbsp / 28g (0.99 oz) Butter
• 1 cup / 120g (4.2 oz) Green Bell Peppers, sliced
• 8 ounces / 225g (7.9 oz) Ham, diced
• 2 cups / 180g (6.3 oz) Broccoli, frozen florets
• 4 large Eggs
• 1 tsp / 6g (0.21 oz) Salt
• 1 cup / 240ml Half & Half
• 2 tsp / 4g (0.14 oz) Ground Black Pepper
• 1 cup / 113g (4 oz) Cheddar Cheese, grated
Instructions
1. Directions
2. Prepare the Pan: Thoroughly grease a 6×3 inch round pan with butter, ensuring you coat the bottom and all sides to prevent sticking.
3. Layer the Fillings: Create even layers in the prepared pan, starting with the sliced green bell peppers, followed by the diced ham, and finally the frozen broccoli.
4. Mix the Custard: In a medium bowl, whisk the eggs and salt until frothy. Stir in the half & half, ground black pepper, and grated cheddar cheese until just combined.
5. Combine and Cover: Gently pour the egg mixture over the layered in the pan. Cover the pan tightly with a silicone lid or a piece of aluminum foil.
6. Set Up the Instant Pot: Pour two cups of water into the inner pot of your Instant Pot. Place a steamer rack or trivet inside, then carefully lower your prepared pan onto the rack.
7. Pressure Cook: Secure and lock the Instant Pot lid, ensuring the steam release valve is in the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 20 minutes.
8. Release the Pressure: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully move the valve to the ‘Venting’ position to quick release any remaining steam.
9. Rest and Serve: Using oven mitts, carefully remove the pan from the Instant Pot. Uncover and let the frittata rest for at least 10 minutes; this helps it set properly.
10. Plate and Enjoy: Invert the frittata onto a serving platter, slice, and serve warm.
Nutritional Information
• (Per Serving)
• Calories: 422
• Total Fats: 30g (1.06 oz)
• Net Carbs: 7g (0.25 oz)
• Proteins: 28g (0.99 oz)
• Fibers: 2g (0.07 oz)
Pro Tips
• Don’t over-whisk the eggs. Mix the custard base until just combined. Over-mixing can incorporate too much air, leading to a spongy or deflated frittata.
• For a golden-brown top, place the cooked frittata under your oven’s broiler for 2-3 minutes after removing it from the pan. Watch it closely to prevent burning.
• Feel free to swap the veggies and cheese. Sautéed mushrooms, onions, spinach (squeezed dry), or feta and Swiss cheese are all fantastic substitutions.
• This frittata is excellent for meal prep. Store cooled slices in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or a toaster oven.
FAQ
Q: Can I use different vegetables or cheese in this frittata
A: Yes, this recipe is very versatile. Feel free to swap the veggies for sautéed mushrooms, onions, or spinach (squeezed dry). You can also substitute the cheddar with other cheeses like feta or Swiss for a different flavor profile.
Q: How do I store and reheat leftover frittata
A: This frittata is perfect for meal prep. Store cooled slices in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or a toaster oven for a quick and easy meal.
Q: How do I get a golden brown top on my frittata
A: The Instant Pot steams the frittata, so it won’t brown on top. For a golden-brown finish, place the cooked frittata under your oven’s broiler for 2-3 minutes after removing it from the pan. Be sure to watch it closely to prevent burning.
Q: Why did my frittata turn out spongy instead of custardy
A: A spongy texture is usually caused by over-whisking the eggs, which incorporates too much air. For a perfect, fluffy, and custardy result, mix the egg base until the ingredients are just combined.
Pro Tips
- Layer the fillings in the pan first (peppers, then ham, then frozen broccoli) and pour the egg mixture over the top. The even layers mean every slice gets a bit of everything.
- Don't over-whisk the eggs. Mix the custard base until just combined — over-mixing incorporates too much air and leads to a spongy or deflated frittata.
- Grease the 6×3-inch round pan thoroughly with butter on the bottom and all sides, then let the cooked frittata rest for at least 10 minutes before inverting. That rest is what makes it set properly.
- For a golden-brown top, place the cooked frittata under the oven broiler for 2-3 minutes after removing it from the pan. Watch it closely to prevent burning.
- Store cooled slices in an airtight container in the fridge for up to 4 days and reheat gently in the microwave or a toaster oven.
Frequently Asked Questions
Can I meal-prep this broccoli ham frittata?
Absolutely. Cool the frittata, slice it, and store the pieces in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or a toaster oven.
Is this frittata keto-friendly?
Each serving has 7 g of net carbs with 28 g of protein and 30 g of fat. It's eggs, half & half, cheese, ham, and low-carb vegetables with no crust or starchy binder.
Can I swap the vegetables or cheese?
Yes. Sautéed mushrooms, onions, or spinach (squeezed dry) all work in place of the broccoli and peppers, and feta or Swiss are fantastic swaps for the cheddar.
Why is my frittata spongy?
Over-whisking the eggs is the usual cause. Mix the custard only until just combined, and let the frittata rest for at least 10 minutes after cooking so it sets instead of deflating.
Recipe card below.
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Instant Pot Broccoli Ham and Pepper Frittata
Ingredients
Method
- Directions
- Prepare the Pan: Thoroughly grease a 6x3 inch round pan with butter, ensuring you coat the bottom and all sides to prevent sticking.
- Layer the Fillings: Create even layers in the prepared pan, starting with the sliced green bell peppers, followed by the diced ham, and finally the frozen broccoli.
- Mix the Custard: In a medium bowl, whisk the eggs and salt until frothy.
- Stir in the half & half, ground black pepper, and grated cheddar cheese until just combined.
- Combine and Cover: Gently pour the egg mixture over the layered in the pan.
- Cover the pan tightly with a silicone lid or a piece of aluminum foil.
- Set Up the Instant Pot: Pour two cups of water into the inner pot of your Instant Pot.
- Place a steamer rack or trivet inside, then carefully lower your prepared pan onto the rack.
- Pressure Cook: Secure and lock the Instant Pot lid, ensuring the steam release valve is in the 'Sealing' position. Select the 'Manual' or 'Pressure Cook' setting and cook on high pressure for 20 minutes.
- Release the Pressure: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes.
- Afterward, carefully move the valve to the 'Venting' position to quick release any remaining steam.
- Rest and Serve: Using oven mitts, carefully remove the pan from the Instant Pot. Uncover and let the frittata rest for at least 10 minutes; this helps it set properly.
- Plate and Enjoy: Invert the frittata onto a serving platter, slice, and serve warm.
- Don't over-whisk the eggs.
- Mix the custard base until just combined. Over-mixing can incorporate too much air, leading to a spongy or deflated frittata.
