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+ servings

Spinach Frittata

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 Servings
Calories 186 kcal

Equipment

Ingredients
  

  • Ghee or coconut oil for greasing the baking dish
  • 8 large eggs
  • 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

Calories: 186kcalCarbohydrates: 2gProtein: 13gFat: 14g
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