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–+ servings
Instant Pot Tomato & Onion Egg Bites – vegetarian recipe
Stav Kogan

Instant Pot Tomato & Onion Egg Bites

These incredible Instant Pot Tomato & Onion Egg Bites are delightful, fluffy mini frittatas, steamed to perfection in minutes. They are packed with fresh veggies and savory spices, delivering a protein-rich start to your day with minimal effort.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 serving
Calories: 194
Ingredients Method Nutrition

Ingredients
  

  • 4 large eggs
  • 1 medium tomato, finely chopped - about 1 cup or 180g (6.3 oz)
  • ½ medium red onion, finely diced - about ½ cup or 80g (2.82 oz)
  • ½ tsp salt
  • ¼ tsp black pepper, freshly ground
  • ½ tsp paprika
  • ½ tsp dried parsley
  • Meal Prep Champion: Cook a batch ahead of time! Store cooled egg bites in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30-45 seconds.
  • Veggie Variations: Swap the tomato and onion for other finely diced veggies like bell peppers, mushrooms, or a handful of fresh spinach.
  • No Ramekins, No Problem: Silicone egg bite molds or small, heat-safe glass jars are excellent alternatives to ceramic ramekins.

Method
 

  1. Directions
  2. Prepare the Ramekins: Lightly grease four 4-ounce ramekins with cooking spray or butter and set aside.
  3. Mix the Batter: In a medium bowl, whisk the eggs until the yolks and whites are fully combined and smooth.
  4. Whisk in the salt, pepper, paprika, and dried parsley.
  5. Add Veggies: Gently fold in the finely chopped tomato and diced red onion until evenly distributed.
  6. Fill Ramekins: Carefully pour the egg mixture, dividing it evenly among the four prepared ramekins.
  7. Prep the Instant Pot: Pour 1 ½ cups of water into the inner pot of your Instant Pot and place the steam rack or trivet inside.
  8. Arrange and Seal: Carefully place the filled ramekins onto the trivet. Secure the Instant Pot lid and turn the steam release valve to the 'Sealing' position.
  9. Cook: Select the 'Steam' function and set the timer for 5 minutes on high pressure.
  10. Release Pressure: Once the cooking cycle is complete, perform a quick pressure release by carefully turning the steam release valve to the 'Venting' position.
  11. Serve: Using oven mitts, cautiously remove the hot ramekins.
  12. Let them cool for a minute before serving warm.
  13. Enjoy!
  14. Add Cheese: For a richer flavor, stir in ¼ cup of shredded cheddar, Monterey Jack, or crumbled feta cheese with the vegetables.

Nutrition

Calories: 194kcalCarbohydrates: 5gProtein: 10gFat: 13.5g

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