Description
An Instant Pot Frittata is a quick and easy, totally foolproof way to have a healthy breakfast ready in 15 minutes! Made with broccoli and cheddar, this frittata is keto, gluten-free and vegetarian and serves up to four people. Leftovers can be frozen and enjoyed another time!
Ingredients
- 8 whole Eggs
- 3 Tablespoons Cream
- ¼ teaspoons Salt
- ⅛ teaspoons Ground Black Pepper
- ¼ cups Diced Onion
- 1 cup Broccoli Florets, Stemmed And Chopped Small
- ½ cups Shredded Cheddar Cheese
Preparation
Prepare a 7-inch round springform cake pan by placing a piece of parchment paper on the bottom and coating the sides with oil or butter. Set aside.
Fill your Instant Pot with about 1 inch of water. Place the Instant Pot steam rack inside.
Break eggs into a medium bowl. Add the cream and whisk vigorously until everything is well-combined and frothy, about 1 minute.
Add salt, pepper, onion, broccoli and cheddar cheese to the bowl and stir just enough to combine.
Pour the egg mixture into the greased 7-inch round springform cake pan and place the cake pan on the steam rack inside the Instant Pot.
Place the cover on the Instant Pot, making sure the steam release handle is on correctly. Turn the Instant Pot on to ‘Pressure Cook’ and select ‘More’ and ‘High’. Set to 8 minutes.
Once the Instant Pot timer goes off, let the pressure out by turning the steam release handle. The float valve will drop when the pot is depressurized. Remove the lid.
Using oven mitts, carefully remove the springform pan from the Instant Pot. Slide a butter knife along the edges of the cake pan to ensure the frittata doesn’t stick to the sides. Release the springform and slide the frittata off of the parchment paper. Cut into four even slices and serve.
