Spinach Frittata
Equipment
Ingredients
- Ghee or coconut oil for greasing the baking dish
- 8 large eggs
- ⅓ cup coconut cream or full fat coconut milk
- ¾ t sea salt
- ½ t ground black pepper
- ½ t chili powder or to taste
- ¼ cup bell pepper diced
- ¼ cup red onion minced
- ½ cup fresh spinach chopped
- Optional: chopped green onion sliced jalapeno pepper, sliced avocado
Instructions
- In a medium bowl, beat the eggs, coconut cream, salt, pepper, and chili powder together until fluffy.
- Add the bell pepper, onion, spinach, and stir to combine.
- Pour the mixture into a 6- or 7-inch ceramic baking dish or a springform pan. If using a springform pan, wrap the bottom with foil to prevent leakage.
- Pour 1½ cups water into the Instant Pot bowl and place a steamer rack or trivet in the bottom of the pot.
- Place the frittata on the rack and secure the lid. Move the vent knob to the sealed position and cook on “Manual” high pressure for 12 minutes.
- Let the pressure release naturally for 15 minutes then carefully open the vent to release the rest of the pressure quickly.
- Remove the casserole from the Instant Pot.
- When cool enough to handle, slice, and serve with your desired toppings.
Nutrition
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