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Instant Pot Individual Egg and Vegetable Frittatas
15 min prep time
20 min cook time
4servings
Recipe by
Nancy Hughes
Source
The Instant Pot Diabetes Cookbook
Photo by
Renee Comet
How to Make Instant Pot Individual Egg and Vegetable Frittatas
Individual egg frittatas packed with veggies and topped with cheddar cheese make a perfectly-portioned breakfast! The Instant Pot does most of the work for you, and produces perfectly-cooked, tender frittatas. You can enjoy them right away, or make them ahead of time for weekday breakfasts on the go.
Trying to cut carbs? Instead of corn, use any other nonstarchy vegetable you have on hand. Frittatas are a great way to use up leftover veggies before they go bad.
Find this recipe and more in The Instant Pot Diabetes Cookbook
Find more diabetes-friendly Instant Pot recipes here.
15 min prep time
20 min cook time
4servings
1 frittata
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Step-By-Step Instructions:
- Coat four (6-oz.) ramekins with cooking spray. Divide the corn, kale, bell pepper and onions evenly between the ramekins. Press down with back of spoon to pack slightly.
- Whisk together the eggs, egg whites, thyme and 1/4 tsp. salt in a 2-cup measuring cup with a spout or a medium bowl and slowly pour over each serving. Coat four 6-inch squares of foil with cooking spray and cover cups individually with a sheet of foil, coated side down.
- Add 1 cup water to pressure cooker pot, add trivet and 3 ramekins. Stack the fourth ramekin on top of other ramekins. Seal lid, close valve, press Manual button to 10 minutes. Use a natural pressure release for 10 minutes followed by a quick pressure release.
- When valve drops, carefully remove the lid. Remove ramekins and remove foil. Sprinkle evenly with the remaining 1/8 tsp. salt and cheese. Let stand 5 minutes for peak flavors and texture
Nutrition facts
4 Servings
-
Serving Size
1 frittata
- Amount per serving Calories 200
-
Total Fat
8g
- Saturated Fat 3.1g
- Cholesterol 195mg
- Sodium 440mg
-
Total Carbohydrate
15g
- Dietary Fiber 3g
- Total Sugars 4g
- Protein 16g
- Potassium 410mg
- Phosphorous 240mg
Ingredients
canned or frozen corn kernels
1 1/3 cups
chopped kale
1 cup
chopped red bell pepper
1 cup
finely chopped green onion
1 cup
eggs
4
egg whites
4
dried thyme
1/4 tsp
salt (divided use)
1/4 tsp plus 1/8 tsp
water
1 cup
reduced-fat sharp cheddar cheese (grated)
2 oz
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