Ready to turn your favorite fiery appetizer into a satisfying, low-carb breakfast? This Jalapeno Popper Keto Frittata packs all the creamy, cheesy, and spicy flavor you love into an easy-to-make meal. Using an Instant Pot makes this dish incredibly simple, creating a perfectly cooked, fluffy frittata every time. It’s the ultimate savory dish for brunch, breakfast, or even a quick weeknight dinner. Get ready to impress with a meal that’s as delicious as it is easy!
Ingredients
• Cream Cheese Mixture
• 2 tbsp (30g) chopped fresh jalapenos
• 6 oz (170g) cream cheese, softened
• ¼ cup (28g) shredded cheddar cheese
• 2 tbsp (30ml) salsa verde
• Egg Mixture
• 6 large eggs
• 2 tbsp (30ml) heavy cream
• ⅓ cup (80ml) milk
• ¼ tsp salt
• Pinch of black pepper
• Toppings
• 1 tbsp sliced fresh jalapenos
• 6 slices bacon, cooked and chopped
• ½ cup (56g) shredded cheddar cheese
Instructions
1. Pour 1 ½ cups of water into the inner pot of your Instant Pot and place the trivet inside.
2. Thoroughly grease a 7-inch round baking dish that fits inside your Instant Pot with cooking spray.
3. In a medium bowl, whisk together the softened cream cheese, chopped jalapenos, ¼ cup cheddar cheese, and salsa verde until combined. Microwave for 30-60 seconds to make it smoother and easier to spread.
4. Drop spoonfuls of the cream cheese mixture evenly over the bottom of your prepared baking dish.
5. In a separate bowl, whisk the eggs, heavy cream, milk, salt, and pepper until light and frothy. Gently pour this egg mixture over the cream cheese layer.
6. Sprinkle the top evenly with the cooked bacon, ½ cup cheddar cheese, and sliced jalapenos.
7. Cover the baking dish loosely with aluminum foil to prevent condensation from dripping onto the frittata. Carefully lower the dish onto the trivet inside the Instant Pot.
8. Secure the lid, set the steam valve to ‘Sealing,’ and cook on High Pressure for 20 minutes.
9. Once the cooking cycle is complete, perform a quick pressure release. Carefully lift the frittata out of the Instant Pot, let it cool for a few minutes, then slice and serve warm.
Nutritional Information
• Per Serving (serves 8)
• Total Time: 40 MIN
• Calories: 361 | Total Fats: 40g | Net Carbs: 3g | Protein: 24g | Fiber: 2g
Pro Tips
• For a milder frittata, be sure to remove the seeds and membranes from your jalapenos. For extra heat, leave some in or add a pinch of cayenne pepper to the egg mixture.
• This frittata is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for a quick breakfast.
• No Instant Pot? No problem! Bake this frittata in a greased 9-inch pie plate or cast-iron skillet at 375°F (190°C) for 20-25 minutes, or until the center is set.
FAQ
Q: Can I make this keto frittata in the oven instead of an Instant Pot
A: Yes, absolutely. To bake it, pour the mixture into a greased 9-inch pie plate or cast-iron skillet and bake at 375°F (190°C) for 20-25 minutes, or until the center is set.
Q: How can I adjust the spice level of the frittata
A: For a milder frittata, remove the seeds and membranes from the jalapenos. If you prefer more heat, leave some of the seeds in or add a pinch of cayenne pepper to the egg mixture.
Q: Is this Jalapeno Popper Frittata good for meal prep
A: This frittata is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. You can easily reheat individual slices in the microwave for a quick and delicious breakfast.
Q: What kind of dish should I use inside the Instant Pot
A: You should use a 7-inch round baking dish that fits on the trivet inside your Instant Pot. Make sure to grease it thoroughly to prevent the frittata from sticking.
