An Instant Pot Frittata is a quick and easy, completely foolproof way to have a healthy breakfast ready in 15 minutes! Made with broccoli and cheddar cheese, this frittata is keto, gluten-free, and vegetarian and can serve up to four people. Leftovers can be frozen and enjoyed another time!
- 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 Grated cheddar cheese
Prepare a 7-inch round cake pan by placing a piece of parchment paper in the bottom and brushing the sides with oil or butter. Put aside.
Fill your Instant Pot with about 1 inch of water. Place the Instant Pot steam rack inside.
Crack the eggs into a medium bowl. Add cream and whisk vigorously until well blended and frothy, about 1 minute.
Add the 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 cake pan and place the cake pan on the steam rack inside the Instant Pot.
Place the lid on the Instant Pot, making sure the steam release handle is securely engaged. Turn the Instant Pot on ‘Pressure Cook’ and select ‘More’ and ‘High’. Set to 8 minutes.
Once the Instant Pot timer turns off, release the pressure by twisting the steam release handle. The float valve will drop when the pot is depressurized. Remove the cover.
Using oven mitts, carefully remove the springform pan from the Instant Pot. Run a butter knife along the edges of the cake pan to make sure the frittata doesn’t stick to the sides. Release the springform pan and slide the frittata off the parchment paper. Cut into four equal slices and serve.