Prep: 10 mins
Cook: 17 mins
Pressure Build/Release: 16 mins
Total: 43 mins
Servings: 6 servings
Yield: 1 frittata
Whether for breakfast, brunch, lunch, or dinner, a frittata makes a great low-carb or keto meal. Eggs and cheese provide plenty of protein, while bacon and a variety of vegetables round out the dish with the flavors of spinach, bell peppers, and tomatoes.
This Instant Pot version makes cooking a frittata fast and easy, and it doesn’t heat the whole kitchen the way the oven does. You can enjoy a delicious frittata any time of the year.
For this recipe, use a 7-inch pan in a 6-quart or 8-quart Instant Pot (adding an extra 1/2 cup of water for the bigger model)—the pan fits nicely in the pot and leaves plenty of space on all sides to allow steam to build.
Ingredients
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Cooking spray
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1 teaspoon olive oil
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4 strips bacon, diced
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1/2 cup finely chopped onion
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1/2 cup chopped red bell pepper
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7 large eggs
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1 1/2 cups baby spinach leaves, coarsely chopped
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1/2 cup shredded cheddar cheese (around 2 ounces)
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3/4 teaspoon kosher salt
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1/4 teaspoon black pepper
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4 to 6 grape tomatoes, thinly sliced crosswise
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Sliced green onions, optional, for garnish
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Sour cream, optional, for garnish
Steps to Make It
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Gather the ingredients.
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Grease a 7-inch baking pan with cooking spray and line the bottom with a circle of parchment paper. Alternatively, if you don't have parchment paper, grease the pan generously.
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Choose the sauté button on the Instant Pot and add the olive oil. When the display reads "hot," add the diced bacon. Cook the diced bacon for about 4 minutes and then add the onion and bell pepper to the pot; cook for 1 to 2 minutes longer.
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Remove the bacon and vegetables to a plate and set aside. Wipe out the inner pot and add 1 cup of water.
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In a mixing bowl, whisk the eggs until they are well blended.
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Add the spinach, cheese, salt, and pepper to the eggs along with the sautéed bacon, onion, and bell pepper. Stir to blend thoroughly.
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Pour the egg mixture into the prepared baking dish and arrange the sliced tomatoes over the top.
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Place the baking dish on the trivet and lower it into the Instant Pot.
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Secure the lid and make sure the pressure release valve is in the sealing position (this is automatic on some models). Choose the pressure cook or manual button, high pressure, and set the timer for 12 minutes. When the time is up, let the pressure come down naturally for 10 minutes, and then turn the valve to the venting position to release the remaining pressure. Remove the lid.
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Grasp the handles of the trivet and lift the frittata out of the Instant Pot. The top of the frittata will look wet, but it will dry quickly. Let it stand for about 5 minutes before serving.
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Leave the frittata in the pan or carefully transfer it to a plate.
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Slice the frittata into wedges and serve it with a garnish of sliced green onions and sour cream, if desired.
Recipe Variations
- To make this vegetarian, skip the bacon and give the onions and bell peppers a quick 1 to 2 minute sauté in the vegetable oil. Continue with the recipe.
- Sauté about 1/2 cup of diced ham or ground sausage instead of bacon.
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 188 |
| % Daily Value* | |
| Total Fat 12g | 16% |
| Saturated Fat 5g | 23% |
| Cholesterol 234mg | 78% |
| Sodium 464mg | 20% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 2g | 6% |
| Total Sugars 2g | |
| Protein 14g | |
| Vitamin C 26mg | 130% |
| Calcium 168mg | 13% |
| Iron 3mg | 16% |
| Potassium 409mg | 9% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
