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    Home » Breakfast » Instant Pot Frittata

    Instant Pot Frittata

    Published: Sep 23, 2020 by Wendy Polisi Modified: Dec 28, 2020 · 788 words. · About 4 minutes to read this article.

    Jump to Recipe Print Recipe
    Close up photo of a Frittata with the text Instant Pot Frittata above it.

    I like to prepare this Instant Pot Frittata on Sunday to enjoy for an energizing breakfast throughout the week. It is an excellent grab and go option since it can be reheated in a flash. Feel free to play with this one and use whatever vegetables that you have on hand. Frittatas are a great way to clean out the crisper drawer.

    Photo of a fritatta garnished with parsley, tomato, and hot sauce on a white plate.

    Frittatas are one of my go-to meals - they work just as well for breakfast as they do for a quick weeknight meal.

    I love how they are infinitely adaptable - you can come up with an endless combination of cheese, veggies, and proteins - so that enjoying them regularly never gets dull. (I am a fan of using them to clear out the crisper drawer before produce goes bad.)

    I have made them for years using the traditional stove-top/oven method. While there is certainly nothing wrong with that, since making this Instant Pot Frittata I don't think I will ever go back to the traditional way. It is SO easy and delicious - I think you will be hooked too.

    Serving Suggestions

    Keto Biscuits make a fabulous side for this frittata any time of day. To turn breakfast into brunch or even dinner, add a simple green salad or this air fryer asparagus.

    Photo of a keto quickstart guide with the description of the guide on the right.

    Variations

    There are so many different variations on a frittata.  It is one of the best ways I know to clean out the fridge.  If you are look for a little inspiration, here are some suggestions!

    • Cooked and Crumbled Bacon and Red Pepper
    • Spinach, Red Onion, and Mushrooms (sautéed the veggies first)
    • Asparagus and Goat Cheese
    • Diced Zucchini and Cooked and Crumbled Sausage
    • Chopped Artichoke Hearts

    Tips

    • A springform pan makes removing the frittata from the pan a snap, but I had some egg leakage from the bottom when I tested this. If you want to use a springform pan, I recommend wrapping the base tightly with heavy-duty foil to avoid a huge mess.
    • You can add a bit of cheese on top at the end of the cooking time and place it under the broiler for a pretty presentation.
    • Before removing the frittata from the pan, run a knife around the edges and allow it to cool slightly. As it cools, the steam will cause the eggs to loosen a bit from the pan.
    • If there is a bit of water on top of the foil at the end of the cooking time, blot it off with a paper towel before removing the foil.

    How to Make Frittata in the Instant Pot

    Photo collage of the step by step images of the process of making an Instant Pot Frittata.

    First, start by spraying your baking dish with oil.

    Sprinkle the vegetables on the bottom of the dish and top with cheese.

    Beat the eggs together with the cream, salt, and pepper. Pour the mixture over the veggies and cheese.

    Cover tightly with foil. Pour 1 cup of water in the bottom of the Instant Pot and place the trivet in the Instant Pot. Lower the baking dish into the pot.

    Place the lid on the pot and set it to seal. Cook at high pressure for 16 minutes. Allow the pressure to release naturally for 10 minutes, and then do a quick release.

    Carefully remove the frittata and serve warm.

    Side photo of a slice frittata sitting on a white plate with the whole frittata sitting behind it.

    You Will Need

    As an Amazon Associate, I earn From Qualifying Sales

    • Instant Pot
    • Trivet
    • 7" Instant Pot Safe Pan
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see all my delicious recipes.
    Photo of a keto quickstart guide with the description of the guide on the right.
    Square side photo of an Instant Pot Fritatta drizzled in hot sauce on a white plate.
    Print Recipe

    Instant Pot Frittata

    When you are looking for an easy breakfast recipe that is perfect for busy mornings and works just as well for brunch, this instant pot frittata is perfection! I like to prep it the night before so that all I have to do in the morning is cook it.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Breakfast
    Cuisine: American
    Keyword: Instant Pot
    Servings: 4
    Calories: 406.78kcal
    Author: Wendy Polisi
    As an Amazon Associate I earn from qualified sales.

    Equipment

    • Instant Pot
    • 7-Inch baking dish

    Ingredients

    • ½ cup finely chopped broccoli
    • ½ cup diced tomato
    • 1 ½ cups shredded cheddar cheese
    • 8 large eggs
    • ½ cup heavy cream
    • ½ teaspoon salt
    • ¼ teaspoon fresh ground black pepper

    Instructions

    • Spray a 7-inch round baking dish that fits inside your pressure cooker with avocado oil.
    • Sprinkle the broccoli and tomato in the bottom of the baking dish and top with the shredded cheese.
    • In a medium bowl, beat together the eggs, cream, salt, and pepper.
    • Pour the egg mixture over the vegetables and cheese.
    • Place a sling trivet in the bottom of your Instant Pot and pour 1 cup of water into the cooker. Cover the baking dish with foil and lower the dish into the pot. (Depending on your trivet, some are easier to place the dish on the trivet and then lower them into the pot together.)
    • Place the lid on the Instant Pot and set to seal. Set to MANUAL high pressure and set the timer for 16 minutes. Allow the pressure to release for 10 minutes and then do a quick release. Carefully remove the frittata and serve warm

    Nutrition

    Calories: 406.78kcal | Carbohydrates: 3.56g | Protein: 22.71g | Fat: 33.51g | Saturated Fat: 18.55g | Cholesterol: 412.61mg | Sodium: 694.81mg | Potassium: 265.37mg | Fiber: 0.52g | Sugar: 1.26g | Vitamin A: 1563.13IU | Vitamin C: 12.7mg | Calcium: 379.49mg | Iron: 1.96mg

    More Keto Instant Pot Recipes

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    Welcome

    I'm Wendy and I'm here to show you just how delicious a low carb, gluten free and keto diet can be! You are just as likely to find me obsessing over all things cheesy as you are getting excited by a full produce drawer. I'm a mom to three, obsessive planner and roller coasters are my happy place. Let's dig deeper →

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