Keto diet recipes - Spinach and Red Pepper Frittata

Spinach and Red Pepper Frittata

Prep Time: 5 minutes; Cooking Time: 22 minutes; Servings: 8;

Ingredients:

• Eggs – 8
• Heavy whipping cream – 1/3 cup
• Shredded cheddar cheese – 1/2 cup
• Diced red bell pepper – 1/4 cup
• Minced red onion – 1/4 cup
• Chopped spinach – 1/2 cup
• Sea salt – 1 tsp
• Red chili powder – 1 tsp
• Ground black pepper – 1/8 tsp
• Water – 1 cup
• Avocado, peeled, pitted, sliced – 1
• Sour cream – 1/2 cup

 

Directions:

• Crack eggs in a bowl, add cream and whisk until beaten and fluffy.
• Add remaining ingredients, except for water, avocado and sour cream, stir well until incorporated and then pour the mixture in a 7-inch baking dish greased with avocado oil.
• Switch on the instant pot, pour water in it, insert a trivet stand and place baking dish on it.
• Shut the instant pot with its lid in the sealed position, then press the ‘manual’ button, press ‘+/-’ to set the cooking time to 12 minutes and cook at high-pressure setting; when the pressure builds in the pot, the cooking timer will start.
• When the instant pot buzzes, press the ‘keep warm’ button, release pressure naturally for 10 minutes, then do a quick pressure release and open the lid. 
• Take out the baking dish and take out the frittata by inverting the dish onto a plate, and cut into slices.
• Serve straight away.
Nutritional Info:
Calories: 218; Fat: 17.6 g; Protein: 9.4 g; Net Carbs: 3.5 g; Fiber: 2 g;