Instant Pot Frittata
Quick, easy, and healthy this Instant Pot Frittata is a great meal prep breakfast that will be key to your success for the week! Keto-friendly, and low-carb this nutritious meal is packed with protein and nutrients. Also perfect for a weekend brunch that won't bust your diet! #mondayismeatloaf #instantpotfrittata #instantfrittataketo #instantpotfrittatahealthy #instantpotfrittatarecipes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings
- 6 eggs
- 1/4 cup milk can substitute with water or nut milk
- 1/2 tsp ground mustard
- 1/4 tsp garlic salt
- 1/8 tsp pepper
- 1/2 tsp hot sauce
- 1/2 cup pork breakfast sausage can substitute bacon or ham, or omit
- 1/2 cup cheese shredded
- 1/4 cup tomatoes sliced
- 1/2 cup spinach
- 1/4 cup onions sliced
Slice tomatoes, and arrange in the bottom of a lightly greased round 7-inch pan. Slice onions, and combine with spinach in a heated medium pan for a few minutes to soften. Salt and pepper to taste if desired. Layer on top of tomatoes.
Cook pork breakfast sausage or other meat of choice, and layer on top of vegetables. Add the cheese as the last layer.
Whisk together the eggs, milk, ground mustard, hot sauce, garlic salt, and pepper. Gently pour into pan. Add 1 1/2 cups of water to the Instant Pot, and place rack into liner. Place the pan inside, and close the lid according to your manufacturers instructions.
Cook on high pressure for 25 minutes, and follow with a 10 minute natural pressure release. Cool for a few minutes, and then place a plate on top to flip the frittata out onto the plate. Serve immediately, or store in an airtight container for up to one week.
Serving: 1serving | Calories: 92kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 132mg | Sodium: 193mg | Potassium: 97mg | Fiber: 0g | Sugar: 0g | Vitamin A: 475IU | Vitamin C: 1.7mg | Calcium: 80mg | Iron: 0.7mg