Instant Pot Frittata (Instant Pot Egg Bake)
Instant pot frittata (Egg bake)! Packed full of all the good stuff you will love, fresh veggies, cheese and cream. If you love crustless quiche then this pressure cooker frittata or egg bake (if you prefer) is for you.
You can serve and enjoy this egg dish any time of the day, breakfast, brunch, lunch or dinner. Eat it on its own or serve with potatoes or salad
- 6 large free-range eggs
- 1 cup broccoli florets chopped
- ½ Red bell peppers chopped
- 1 cup mushroom chopped
- 1 cup cheddar cheese grated
- 3 tablespoons double cream/heavy cream
- Salt & pepper to taste
- 1 teaspoon fresh thyme
- 1/2 teaspoon paprika
- 1/2 small onion chopped
Grease a 7 x 3" pan using a cooking spray, butter or vegetable oil and line the base with a parchment paper.
Crack eggs into a bowl and whisk until light and fluffy. Add double cream and whisk to combine, followed by the paprika, thyme, salt, ground black pepper. Whisk until combined.
Next add chopped peppers, mushroom, broccoli, onions and fold into the whisked eggs
Pour half of the egg mixture into the prepared pan and sprinkle half of the grated cheese. Repeat the process and cover the pan with an aluminium foil.
Place a trivet in your instant pot and add 1 cup of water. Carefully place the egg pan on the trivet. Cover the lid of your instant pot securely then turn the valve to the sealing position. Select manual or pressure cook and cook on high pressure for 20 minutes then 10 minutes natural pressure release then quick release the remaining pressure.
Take the egg bake out of the Instant pot and leave to rest for about 10 minutes., turn into a plate, slice into wedges and serve. You can serve frittata warm or cold.
Calories: 286kcal | Carbohydrates: 9g | Protein: 18g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 291mg | Sodium: 290mg | Potassium: 486mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1813IU | Vitamin C: 45mg | Calcium: 270mg | Iron: 2mg