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This is by far the easiest way to make a frittata! This Instant Pot Frittata is super light and fluffy, great for a crowd, and super versatile if you’d like to switch up the fillings. You could add cooked sausage or bacon, chorizo would be great here too, or even diced ham.
We went with a Southwestern theme topping it off with jalapeños, sour cream, and avocado! This is also a great recipe for batch cooking as this keto frittata keeps really well in the refrigerator, just make it on Sunday to have on hand all week!
Be sure to use a heat proof ceramic baking dish since we’re cooking with pressure here. You could also use a metal cake pan but I’d avoid glass.
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Hands-on Overall
Nutritional values (per serving)
Net carbs3.5 grams
Protein9.4 grams
Fat17.6 grams
Calories218 kcal
Calories from carbs 7%, protein 18%, fat 75%
Total carbs5.9 gramsFiber2.4 gramsSugars2.5 gramsSaturated fat7.3 gramsSodium431 mg(19% RDA)Magnesium23 mg(6% RDA)Potassium330 mg(16% EMR)
Ingredients (makes 8 servings)
Frittata:
- 8 large eggs
- 1/3 cup heavy whipping cream (80 ml/ 2.7 fl oz)
- 1/2 cup shredded cheddar cheese (57 g/ 2 oz)
- 1/4 cup diced bell pepper (37 g/ 1.3 oz)
- 1/4 cup minced red onion (40 g/ 1.4 oz)
- 1/2 cup chopped spinach (15 g/ 0.5 oz)
- 1 tsp sea salt
- 1 tsp chili powder, or to taste
- 1/8 tsp black pepper
Toppings:
- 1 avocado (200 g/ 7.1 oz)
- 1 tomato, diced (200 g/ 7.1 oz)
- 1/4 cup minced red onion (40 g/ 1.4 oz)
- 1/2 cup sour cream (115 g/ 4 oz)
- 1 fresh or pickled jalapeño pepper, sliced (15 g/ 0.5 oz)
- 2 tbsp minced chives or spring onion
Instructions
- In a medium bowl beat the eggs and heavy cream together until fluffy.
- Add in the remaining ingredients and mix to combine.
- Pour the mixture into a 18 cm (7 inch) lined ceramic baking dish sprayed or brushed with some olive oil or ghee.
- Place one cup of water in the bottom of the Instant Pot, add the steamer rack to the pot and place the ceramic dish on top of the rack. Cover and set to Manual for 12 minutes, high pressure, and then let it naturally release for 15 minutes before removing and inverting onto a serving platter.
- Mix the chopped tomato and the remaining red onion. Season with salt to taste. Top the frittata with all of the toppings and serve. Store in an airtight container in the refrigerator for up to 5 days.
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.4 g | 6.3 g | 4.8 g | 72 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.3 g | 0.2 g | 3.8 g | 37 kcal |
| Cheddar cheese |
| 0.2 g | 1.6 g | 2.4 g | 29 kcal |
| Peppers, red bell, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Onion, red, fresh |
| 0.7 g | 0.1 g | 0 g | 4 kcal |
| Spinach, fresh |
| 0 g | 0.1 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Chile (chili) powder, spices (ancho, chipotle, Mexican chile powder) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Avocado, fresh |
| 0.5 g | 0.5 g | 3.7 g | 40 kcal |
| Tomatoes, beef (large), fresh |
| 0.5 g | 0.2 g | 0.1 g | 5 kcal |
| Cream, sour |
| 0.7 g | 0.4 g | 2.8 g | 28 kcal |
| Peppers, Jalapeno, fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Chives, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving |
| 3.5 g | 9.4 g | 17.6 g | 218 kcal |
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