Individual Egg and Vegetable Frittatas
These fluffy, nutritious frittatas packed with vibrant vegetables make for a quick and delightful meal, perfect for breakfast or lunch.
Ingredients
Vegetables
- 1.50 cups canned or frozen corn kernels You can use frozen or canned, either works well.
- 1.00 cup chopped kale Feel free to substitute with spinach if preferred.
- 1.00 cup chopped red bell pepper Any bell pepper color can be used.
- 1.00 cup finely chopped green onion (scallions)
Egg Mixture
- 4 eggs
- 4 egg whites
- 0.25 teaspoons dried thyme
- 0.25 teaspoons salt Divided use
- 1.00 cup shredded reduced-fat sharp cheddar cheese Substitute with other cheese if desired.
For Cooking
- 1.00 cup water Used for pressure cooking in the Instant Pot.
Instructions
Preparation
- Coat four 6-ounce ramekins with cooking spray.
- Evenly divide the corn, kale, red bell pepper, and green onions among the ramekins and gently press down.
- In a medium bowl, whisk together the eggs, egg whites, thyme, and 1/4 teaspoon of salt.
- Slowly pour the egg mixture over the veggie-filled ramekins.
- Cover each ramekin with a piece of coated foil, shiny side down.
Cooking
- Add 1 cup of water to the Instant Pot and place the trivet inside.
- Stack three ramekins on the trivet and place the fourth ramekin on top.
- Seal the lid and close the valve. Select the manual setting and cook for 10 minutes.
- Allow a natural pressure release for 10 minutes, followed by a quick release.
- Remove the lid carefully, take out the ramekins, peel off the foil, and sprinkle with remaining salt and cheese.
- Let stand for about 5 minutes.
Notes
Frittatas can be served warm or chilled. They store well in an airtight container in the refrigerator for up to 4 days and freeze beautifully for up to 2 months.