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Instant Pot Individual Egg and Vegetable Frittatas

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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

Print Recipe >

Step-By-Step Instructions:

  1. 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.
  2. 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.
  3. 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.
  4. 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
CKD Dialysis
CKD Non-Dialysis
Kidney-Friendly
Breakfast and Brunch
Budget Friendly
Gluten-Free
Vegetarian
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Nutrition facts

4 Servings



  • Serving Size

    1 frittata


  • Amount per serving



    Calories





    200

  • % Daily value*

  • Total Fat
    8g

    10%

    • Saturated Fat
      3.1g

      16%
    • Trans Fats
      0g

  • Cholesterol
    195mg

    65%

  • Sodium
    440mg

    19%

  • Total Carbohydrate
    15g

    5%

    • Dietary Fiber
      3g

      11%
    • Total Sugars
      4g

  • Protein
    16g

  • Potassium
    410mg
    9%

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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