Instant Pot Frittata

Name: Instant Pot Frittata
Prep time: 10 min
Cook time: 17 min
Total time: 43 min
Yield: 6 servings
Cuisine: American,Italian
Ingredients: Cooking spray; 1 teaspoon olive oil; 4 strips bacon, diced; 1/2 cup finely chopped onion; 1/2 cup chopped red bell pepper; 7 large eggs; 1 1/2 cups baby spinach leaves, coarsely chopped; 1/2 cup shredded cheddar cheese (around 2 ounces); 3/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 4 to 6 grape tomatoes, thinly sliced crosswise; Sliced green onions, optional, for garnish; Sour cream, optional, for garnish

A vibrant, low-carb Instant Pot frittata packed with healthy vegetables, perfect for breakfast, brunch, or lunch.

⭐ 4.7 (50 reviews) Prep: 10 minCook: 17 minTotal: 43 minYields: 6 servings

Category Tags:

Breakfast Brunch Lunch Entree

Cuisine Tags:

American Italian

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Instructions

Grease a 7-inch baking pan and line its bottom with parchment paper.
Sauté olive oil in the Instant Pot until hot. Cook diced bacon for 4 minutes, then add onion and bell pepper for 1 to 2 minutes more.
Remove the bacon and vegetables. Wipe the inner pot clean and add 1 cup of water.
Whisk eggs in a bowl, then stir in spinach, cheese, salt, pepper, and the cooked bacon, onion, and bell pepper mixture.
Pour the egg mixture into the prepared pan, arrange sliced tomatoes on top, and place the pan on a trivet inside the Instant Pot.
Secure the lid, set the valve to sealing, and pressure cook on high for 12 minutes. Allow 10 minutes of natural release, then quick release any remaining pressure before removing the lid.
Lift the frittata from the Instant Pot and let it stand for 5 minutes before slicing and serving.

Nutritional Info (per serving)

Calories: 188 kcal

Carbohydrate: 6 g

Cholesterol: 234 mg

Fiber: 2 g

Protein: 14 g

Saturated Fat: 5 g

Sodium: 464 mg

Sugar: 2 g

Fat: 12 g

Unsaturated Fat: 0 g