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Instant Pot Individual Egg and Vegetable Frittatas

Instant Pot Individual Egg and Vegetable Frittatas
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Instant Pot Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
Summary

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.

  • Prep time
    15 min
  • Cook time
    20 min
  • Servings
    4 Servings
  • Serving size
    1 frittata
Breakfast Budget Friendly Gluten-Free Vegetarian CKD Dialysis CKD Non-Dialysis Kidney-Friendly
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 frittata
  • Amount per serving Calories 200

  • Total Fat 8g
    • Saturated Fat 3.1g
    • Trans Fat 0g
  • Cholesterol 195mg
  • Sodium 440mg
  • Total Carbohydrate 15g
    • Dietary Fiber 3g
    • Total Sugars 4g
  • Protein 16g
  • Potassium 410mg
  • Phosphorus 240mg

Choices/Exchanges: 1/2 Starch, 1 Nonstarchy vegetable, 2 Medium-fat meat

Breakfast Budget Friendly Gluten-Free Vegetarian CKD Dialysis CKD Non-Dialysis Kidney-Friendly
Ingredients

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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Directions

Directions

  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

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