Go Back
–+ servings
Low-Carb Instant Pot Frittata with Spinach and Bell Pepper – vegetarian recipe
Stav Kogan

Low-Carb Instant Pot Frittata with Spinach and Bell Pepper

A game-changer for busy mornings, this Instant Pot Frittata recipe delivers a perfectly fluffy, protein-packed meal with minimal effort. Features vibrant veggies, melted cheddar, and a creamy, zesty topping.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 6 serving
Calories: 218
Ingredients Method Nutrition

Ingredients
  

  • Frittata
  • 8 large eggs
  • 1/2 cup (30 g / 1.06 oz) chopped spinach
  • 1/4 cup (40 g / 1.41 oz) chopped red onion
  • 1/4 cup (35 g / 1.23 oz) diced bell pepper
  • 1/3 cup (80 ml) heavy whipping cream
  • 1/2 cup (55 g / 1.94 oz) shredded cheddar cheese
  • Pinch of black pepper
  • 1 tsp (2 g / 0.07 oz) chili powder
  • 1 tsp (6 g / 0.21 oz) sea salt
Topping
  • 1/4 cup (40 g / 1.41 oz) chopped red onion
  • 1 large avocado, sliced or diced
  • 1 medium tomato, diced
  • 2 tbsp (10 g / 0.35 oz) slivered spring onion
  • 1 pickled jalapeno pepper, crushed
  • 1/2 cup (120 g / 4.2 oz) sour cream
  • 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.

Method
 

  1. In a large bowl, whisk the eggs and heavy cream until light and frothy.
  2. 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.
  3. Lightly grease a 7-inch round baking dish with olive oil.
  4. Pour the egg mixture into the prepared dish.
  5. 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.
  6. Secure the Instant Pot lid, set the steam release valve to 'Sealing', and cook on High Pressure for 12 minutes.
  7. 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.
  8. Carefully remove the lid and lift the baking dish out of the Instant Pot.
  9. Let it cool for a few minutes before topping.
  10. 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.
  11. Slice and serve warm.

Nutrition

Calories: 218kcalCarbohydrates: 5.2gProtein: 9.4gFat: 17.6g

Tried this recipe?

Let us know how it was!