Instant Pot Caprese Frittata (Keto)
This delicious Caprese Frittata recipe is so easy to make in the Instant Pot. It is low carb, Gluten-Free, and Keto friendly to boot!
Equipment
- 1 Whisk
Ingredients
- Olive oil spray, or butter
- 8 large eggs
- 1/3 cup heavy whipping cream
- pink salt
- cracked black pepper
- 1 clove garlic finely minced or grated
- 1 cup grape tomatoes plus more for garnish if wanted
- 1/2 cup fresh basil cut chiffonade, plus more for garnish if wanted
- 4 ounces mini mozzarella balls or 4 ounces of fresh mozzarella cut into cubes.
- 1 cup water
- Fresh grated Parmesan cheese
Instructions
- Spray your pan with olive oil spray, or coat with butter. Make sure it is very well covered to avoid the eggs sticking.
- Cut a circle of parchment paper to line the bottom of the dish for easy removal. *See Notes
- In a large bowl, crack your eggs, add the heavy cream, salt, pepper, and garlic. Using an electric mixer, or a whisk, beat the egg mixture until the yolk and whites are fully combined.
- Place the tomatoes and mozzarella in the pan and pour the egg mixture over them. Feel free to move the tomatoes and cheese around to make sure they are evenly spaced out in the frittata.
- Pour the water into the bottom of your Instant Pot.
- Put the pan on the Instant Pot rack/trivet and carefully lower it into the Instant Pot with the handles. If your trivet does not have handles, you can make a handle with folded aluminum foil.
- Lock the lid.
- Set your Instant Pot to 12 minutes on high pressure making sure vent is in the sealed position.
- Once it beeps, allow a natural pressure release for 10 minutes before unlocking the lid.
- Open the lid and pat the top of the frittata dry with a paper towel if needed.
- Run a knife along the side to release the frittata, then allow it to cool slightly before turning it over onto a plate.
- Top with grated Parmesan cheese, more chopped tomatoes, and more fresh basil if wanted.
Notes
Trace around the bottom of the pan to get the size of the parchment paper circle you need to put into the bottom of the pan. Trust me, it is well worth the time!
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them.
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 185kcalCarbohydrates: 8gProtein: 8gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 656mgPotassium: 141mgFiber: 2gSugar: 5gVitamin A: 952IUVitamin C: 6mgCalcium: 168mgIron: 0.4mg
Tried this recipe?Let us know how it was!