Low-carb Instant Pot frittata with spinach and bell pepper turns a handful of ingredients into a fluffy, cheesy breakfast that slices like a dream. Eight eggs and heavy cream steam around tender vegetables and melted cheddar, then get crowned with avocado, tomato, sour cream, and a kick of pickled jalapeño. Six slices at 5.2g carbs each, ready in under 40 minutes.
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 (1.06 oz) chopped spinach
• 1/4 cup / 40g (1.41 oz) chopped red onion
• 1/4 cup / 35g (1.23 oz) diced bell pepper
• 1/3 cup / 80ml heavy whipping cream
• 1/2 cup / 55g (1.94 oz) shredded cheddar cheese
• Pinch of black pepper
• 1 tsp / 2g (0.07 oz) chili powder
• 1 tsp / 6g (0.21 oz) sea salt
• Topping
• 1/4 cup / 40g (1.41 oz) chopped red onion
• 1 large avocado, sliced or diced
• 1 medium tomato, diced
• 2 tbsp / 10g (0.35 oz) slivered spring onion
• 1 pickled jalapeno pepper, crushed
• 1/2 cup / 120g (4.2 oz) 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 (960 ml) 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 (240 ml) 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.
FAQ
Q: Can I use different vegetables in this Instant Pot frittata
A: Yes, absolutely! The recipe suggests you can easily swap the spinach and peppers with other finely chopped veggies like mushrooms, zucchini, or broccoli.
Q: How do I store and reheat this frittata
A: This frittata is perfect for meal prep. Store individual slices in an airtight container in the fridge for up to 4 days. You can reheat it gently or enjoy it cold.
Q: What size pan do I need for this frittata recipe
A: You will need a 7-inch round baking dish that fits inside your Instant Pot on the trivet. Make sure to lightly grease it before adding the egg mixture.
Q: How can I prevent my frittata from getting watery on top
A: For a smoother, custard-like top, cover your baking dish loosely with aluminum foil before cooking. This prevents condensation from the Instant Pot lid from dripping onto the eggs.
Pro Tips
- Cover the baking dish loosely with aluminum foil before lowering it into the Instant Pot — this blocks condensation from dripping onto the eggs and keeps the top custard-smooth.
- Whisk the eggs and heavy cream until light and frothy before folding in the vegetables and cheddar; that air is what makes the pressure-cooked frittata fluffy instead of dense.
- Let the pressure release naturally for the full 15 minutes before quick-releasing the rest — a sudden pressure drop can make the eggs sink and turn rubbery.
- Swap in finely chopped mushrooms, zucchini, or broccoli for the spinach and peppers, and try smoked gouda, feta, or a Monterey Jack blend for a different cheese profile.
- This frittata is made for meal prep: store slices in an airtight container in the fridge for up to 4 days and enjoy them warm or cold.
Frequently Asked Questions
Can I make this frittata without an Instant Pot?
Yes — bake the egg mixture in a greased dish at 350°F / 175°C until just set in the center, then add the toppings. The pressure cooker is just the fastest route to the same fluffy slice.
Can I freeze the frittata slices?
Yes — freeze cooled slices individually for up to 2 months and thaw overnight in the fridge. Add the avocado, tomato, and sour cream toppings fresh after reheating.
Is this Instant Pot frittata keto?
Each slice has 5.2g carbs with 9.4g protein and 17.6g fat. The avocado and sour cream topping adds fat without meaningful carbs, making it a clean keto breakfast.
How do I know when the frittata is done?
After 12 minutes on High Pressure and a 15-minute natural release, the center should be set and the top dry to the touch. A few minutes of cooling before topping helps it firm up for clean slices.
Recipe card below.
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Low-Carb Instant Pot Frittata with Spinach and Bell Pepper
Ingredients
Method
- 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 (960 ml) red onion, bell pepper, and shredded cheddar cheese until just combined.
- Lightly grease a 7-inch round baking dish with olive oil.
- Pour the egg mixture into the prepared dish.
- Pour 1 cup (240 ml) of water into the inner pot of your Instant Pot and place the trivet inside. Carefully lower the baking dish onto the trivet.
- Secure the Instant Pot lid, set the steam release valve to 'Sealing', and cook on High Pressure for 12 minutes.
- 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.
- Carefully remove the lid and lift the baking dish out of the Instant Pot.
- Let it cool for a few minutes before topping.
- 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.
