Did you know you can steam eggs in the instant pot??? This appliance just keeps on blowing my mind. If you google instant pot frittata it’s totally a thing.
Here’s an easy, quick, super versatile, and hands-off egg recipe. These reheat well in the microwave and can be made ahead for a quick grab-and-go workday option.
Note that this recipe only contains protein and 3 oz of veggies, so you’ll need to complete your breakfast by adding the grain serving and additional fruit or veggies on the side. 6 oz of veggies really just doesn’t fit into a 2-egg frittata.
My favorite thing to do is to add a side of roasted potatoes or sweet potatoes. I was originally excited about this potato crust idea, but I decided that I was too lazy to grate potatoes. Besides, this way of cooking eggs appeals to me for how easy and hands-off it is, and grating potatoes and making more dishes to wash would take this from an effortless weekday breakfast to a effort-ful weekend breakfast.
You can make as many servings of this as you can cram onto an instant pot trivet. You don’t need to change the cooking time to do so because that’s the beauty of pressure cooking.
This is written up for the weight loss food plan and works great with just eggs and veggies, but it’s especially awesome on maintenance because you get two protein servings for extra goodies. Suggestions for maintenance add-ins are in the maintenance modifications section below. My maintenance version is pictured with 2 oz of kite hill almond ricotta mixed in there.
Instant-Pot Mini Frittata
Each Serving Contains:
- 3 oz Veggies
- 1 Protein Serving
- 2 eggs (1 protein)
Fruit & Veggie Serving
- 3 oz chopped veggies of choice (try onions, mushrooms, leeks, broccoli, asparagus, tomatoes, bell pepper, spinach, etc.)
Condiments & Spices
- 1 Tbsp water
- Dash of salt and pepper, to taste
- 2 oz salsa, to garnish (or try throwing it into the egg mixture, why not??)
- Chopped fresh cilantro, basil, parsley, or green onions to garnish
- Protein Additions: Choose TWO from the list below to make your second protein:
- 2 oz sausage (I like field roast veggie sausage) (1/2 protein)
- 3 oz black beans (1/2 protein)
- 1 oz cheese (I like vegan mozzarella shreds or kite hill ricotta) (1/2 protein)
- Fat Additions: Add pesto to the egg cups or serve with slices of avocado.
- Beat the eggs and 1 Tbsp water in a small bowl.
- In a small nonstick skillet, sauté your veggies of choice in a little bit of oil or water to prevent sticking. I’ve found it’s best to cook them first to remove some moisture.
- Weigh the cooked veggies and note how much more fruit or vegetable you will need to add on the side to complete your breakfast.
- Stir the veggies, salt and pepper, and any other desired fixin’s into the egg mixture.
- Pour into a small oven-safe container. You can use silicone muffin cups, small oven proof pyrex containers, ramekins, or a small wide mouth mason jar (adorable).
- Place the trivet in the instant pot and pour 1 cup of water beneath it.
- Place your egg dish on top of the trivet and set the pot lid to sealing.
- Cook at manual (high pressure) for 5 min, 6 min if you have a lot of stuff besides eggs in there.
- Gently use quick release. Carefully remove the dish from the pot with pot holders.
- Allow to set for a few minutes. If it’s not quite done, you can put it back in and set the time to 0. Just the couple of minutes it takes to come to pressure again will finish cooking it.
- Complete your breakfast with additional fruit or vegetables and a side of grain (potatoes!). Enjoy!
Recipe Source: Katie’s Bright Kitchen