Broccoli Frittata With Ham And Peppers
Broccoli Frittata With Ham And Peppers
This is the perfect low-carb and keto-friendly recipe to whip up for a quick and filling breakfast or light brunch that feels truly gourmet. With the help of your Instant Pot, you will have a fluffy and flavorful frittata packed with ham, melted cheese and broccoli in under an hour. Recipe courtesy of Two Sleevers
Prep Time
10
minutes
Cook Time
30
minutes
Servings
4
servings
Total time: 40 minutes
Ingredients
- 8 ounce ham, cubed
- 1 cup sweet peppers, sliced
- 2 cup frozen broccoli
- 1 cup half and half cream
- 1 cup shredded cheddar
- 1 teaspoon salt
- 2 teaspoon ground black pepper
- 4 eggs
Directions
- Grease a 6 x 3 pan extremely well.
- You do not want to be scraping out egg because you forgot to grease a corner.
- Arrange the sliced sweet peppers in the bottom of the pan.
- Place the cubed ham on top of it.
- Cover with the frozen broccoli.
- Before you ask me, yes this will work with fresh broccoli as well, I used frozen because that’s what I had.
- In a mixing bowl whisk together the eggs, half and half, salt, and pepper.
- Stir in shredded cheese.
- Pour the egg mixture on top of your vegetables and ham and cover with foil or a silicone lid.
- In the inner liner of your Instant Pot or pressure cooker, place 2 cups of water.
- Place a steamer rack on top of this.
- Place the covered pan on the steamer rack.
- Cook on high pressure for 20 minutes.
- Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
- Let it sit for 5-10 minutes.
- Using a knife, gently loosen the sides of your wondrous creation.
- Place a plate on top of the pan, and thump out the frittata onto the plate.
- If you want the pepper and ham side up, you’re done.
- If you want the cheese side up, flip it on a plate once more.
- You can broil for 3-4 minutes to get the cheese to melt or serve as is.