Tired of the same old breakfast routine? Say hello to your new morning hero: the Instant Pot Frittata! This recipe is a game-changer for busy mornings, delivering a perfectly fluffy, protein-packed meal with minimal effort. We’re talking vibrant veggies, melted cheddar, and a creamy, zesty topping that takes it to the next level. Forget standing over a hot stove; your Instant Pot does all the heavy lifting, leaving you with a delicious, satisfying frittata that’s perfect for brunch, meal prep, or a quick weeknight dinner. Let’s get cooking!
Ingredients
• Frittata
• 8 large eggs
• 1/2 cup / 30g chopped spinach
• 1/4 cup / 40g chopped red onion
• 1/4 cup / 35g diced bell pepper
• 1/3 cup / 80ml heavy whipping cream
• 1/2 cup / 55g shredded cheddar cheese
• Pinch of black pepper
• 1 tsp / 2g chili powder
• 1 tsp / 6g sea salt
• Topping
• 1/4 cup / 40g chopped red onion
• 1 large avocado, sliced or diced
• 1 medium tomato, diced
• 2 tbsp / 10g slivered spring onion
• 1 pickled jalapeno pepper, crushed
• 1/2 cup / 120g sour cream
Instructions
1. In a large bowl, whisk the eggs and heavy cream until light and frothy. Stir in the black pepper, chili powder, sea salt, spinach, 1/4 cup red onion, bell pepper, and shredded cheddar cheese until just combined.
2. Lightly grease a 7-inch round baking dish with olive oil. Pour the egg mixture into the prepared dish.
3. Pour 1 cup of water into the inner pot of your Instant Pot and place the trivet inside. Carefully lower the baking dish onto the trivet.
4. Secure the Instant Pot lid, set the steam release valve to ‘Sealing’, and cook on High Pressure for 12 minutes.
5. Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes. Perform a quick release for any remaining pressure once the floating valve drops.
6. Carefully remove the lid and lift the baking dish out of the Instant Pot. Let it cool for a few minutes before topping.
7. Top the warm frittata with diced tomato, the remaining chopped red onion, avocado, dollops of sour cream, crushed jalapeno, and a sprinkle of spring onions. Slice and serve warm.
Nutritional Information
• Serving Size: 1 slice
• Calories: 218
• Fat: 17.6g
• Protein: 9.4g
Pro Tips
• For an extra-smooth, custard-like top, cover your baking dish loosely with aluminum foil before cooking to prevent condensation from dripping onto the eggs.
• Feel free to swap the spinach and peppers with other finely chopped veggies like mushrooms, zucchini, or broccoli.
• This frittata is perfect for meal prep. Store individual slices in an airtight container in the fridge for up to 4 days. Reheat gently or enjoy cold.
• Experiment with different cheeses! Smoked gouda, feta, or a Monterey Jack blend would all be delicious substitutes for cheddar.
