Instant Pot Vegetarian Frittata

About

This Keto vegetarian instant pot frittata makes a deliciously easy Keto lunch or dinner option. Simple to prepare, this Keto frittata is cooked in the instant pot until light and fluffy. Perfect served any time of the day, this makes for a versatile breakfast, lunch or dinner!

How to Make Keto Vegetarian Frittata

Frittata is a versatile meal option, perfect for a vegetarian Keto diet. We have prepared this easy frittata with a base of beaten egg, tangy cheddar cheese, aromatic oregano and juicy bell peppers. Once prepared, the frittata mix is simply transferred to a pan suitable for an instant pot and pressure cooked to perfection!

Serving Suggestions

We love the simplicity and versatility of this Keto vegetarian recipe. You can adjust the seasonings or add additional low carb veggies if desired. Alternatively you could add different cheeses or even a combination. This makes a great breakfast option with Keto butter coffee, lunch with a Keto side salad or a dinner served with low carb fries or steamed asparagus. The frittata is also a great make ahead option as it can be enjoyed hot or cold. Be sure to adjust your macros for any changes made to the recipe.

Ingredients

5 medium raw egg
1 teaspoon oregano, dried
½ medium – 2 1/2" diameter x 2 3/4" red bell peppers, raw
½ cup, grated cheddar cheese
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Crack the eggs into a large mixing bowl. Season with salt and pepper. Beat the eggs and seasoning together well to combine.
Roughly dice the bell pepper. Add the diced bell pepper, grated cheese and dried oregano to the bowl with the beaten egg. Mix everything together well, distributing the flavorings evenly throughout the beaten egg mixture.
Lightly grease a 7 inch springform pan or Pyrex dish suitable for an instant pot. We have used a 7 inch pan as it is easy to add and remove from the instant pot safely. Pour the frittata mixture into the prepared springform pan/Pyrex dish. Note that if your frittata pan is too large it will be very difficult to add and remove safely from the instant pot.
Add a cup of water to the base of the instant pot. Lower the instant pot trivet into the pot. Carefully sit the filled frittata pan on the trivet inside the instant pot.
Place the lid on the instant pot, ensuring that it is set to ‘sealing’. Set to cook on high pressure for 12 minutes. After this time, let the steam release naturally for 5 minutes, then do a quick release to allow the rest of the steam to escape. Once it is safe to do so, open the instant pot. Carefully and safely remove the frittata from the instant pot wearing oven gloves. Slice into quarters to serve.