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Sesame-Ginger Chicken
Broccoli, Ham, and Pepper Frittata
| By : |
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
4 servings
|
Ingredients
- Vegetable oil or unsalted butter for greasing the pan
- 1 cup sliced bell peppers
- 8 ounces ham cubed
- 2 cups frozen broccoli florets
- 4 eggs
- 1 cup half and half
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 1 cup grated Cheddar cheese
Ingredients
|
Instructions
- Grease a 6-by-3-inch pan extremely well so the egg does not stick to it once cooked. I use a silicone brush to get oil or butter into every crevice of the pan.
- Arrange the sliced peppers in the bottom of the pan. Place the cubed ham on top. Cover with the frozen broccoli.
- In a medium bowl, whisk together the eggs, half-and-half, salt, and pepper. Stir in the cheese.
- Pour the egg mixture over the vegetables and ham. Cover the pan with aluminum foil or a silicone lid.
- Pour
2 cups of water into the inner cooking pot of the Instant Pot®, then place a trivet in the pot. Place the covered pan on the trivet. - Lock the lid into place. Select Manual or Pressure Cook and adjust the pressure to High. Cook for 20 minutes. When the cooking is complete, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Unlock the lid.
- Carefully remove the pan from the pot and remove the foil. Let the frittata sit for 5 to 10 minutes. Using a knife, gently loosen the sides of the frittata. Place a plate on top of the pan and, holding it in place, invert the frittata onto the plate. If you want the pepper and ham side up, you’re done. If you want the cheese side up, flip it on a plate once more.
- Serve as is, or brown the top of the frittata under the broiler for 3 to 4 minutes.
Recipe Notes
Per Serving Calories: 396; Total Fat: 27g; Total Carbs: 9g; Net Carbs: 6g; Fiber: 3g;
Sugar: 3g; Protein: 30g
After losing 80 lbs by following a restricted calorie, low carb, keto diet, I use this blog to share easy and delicious recipes from around the world with foodies who enjoy good food, but don’t always have the time to cook elaborate meals. I’ve chosen to keep it largely ad-free, except for a few helpful affiliate links.
I am not a professional blogger. In fact, what I really do for a living is to run Tasseologic (www.tasseologic.com) which is a data-driven CRM agency. I have a doctorate in Experimental Psychology, and I use what I learned as a scientist to help drive incremental ROI via marketing.
I use my Instant Pot a lot, and I enjoy a variety of cuisines, so you’ll see lots of recipes from India, Mexico, Thailand, Korea, etc. in the blog. I hope you enjoy the recipes, and I’d love to hear from you as you try one.
If you’d like to purchase the e-cookbooks I’ve written, click here: https://twosleevers.com/shop/ Read More…
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This is sooo good! I made it once with sausage too. I cut the recipe in 1/2 for the 2 of us. (If you do this, still follow the cook times)
Made this morning. 20 minutes wasnt enough time. Eggs were still watery so i put in for another 10 min and let npr for 5 min. Topped with pepperjack cheese and finished in broiler.
Delicious, but I also had to add 10 more minutes to cook time because the center was not set. Also, The next time I make this, I will defrost the veges added because the frittata was watery, but the eggs were set. I added frozen broccoli along with a few other frozen veges totaling 2 cups. Was delicious!!
Did not have ham so used sausage instead. Added a couple of more eggs. The family loved it.
I used an eight inch pan and turned out perfect
Flavor was great and it was super easy to make. I put mine under the briuler fir 5 munutes but the center still wasn’t done and it was watery due to the frozen broccoli.
We couldn’t find a pan small enough to fit into the InstaPot, so we had to cook in the oven. Disapointed in the recipe.
Definitely came out watery but everything was well cooked and still edible although messier. I put it at 25min high pressure and would not increase that time. I will add an egg and maybe less half and half in the mixture next time.
Came out super watery. The egg was almost like a squishy pudding and there was a ton of water in the pan itself. I actaully used fresh mushrooms instead of frozen broccoli so I could imagine how watery it was for others who used broccoli.
I’ve made this twice. The first time I forgot to add the milk and it came out perfect. The second time I added milk and it was too watery. I also used 6 eggs.
Easy to make…but…
It was super watery and i only used 2 tbsp milk, and no broccoli. I used only 1 onion and that was waaaaay too much.
This was the first thing i made in my Instant pot, very disappointing.
Well nothing new to add to the previous comments. Directions left me with a wet in the center frittata that needed oven time to correct.
I used This recipe as a template and used ingredients that were had on hand which resulted in the following substitutions:
Ham —> 1 can cooked corn beef hash
Frozen brocolli —> frozen chopped spinach (still frozen)
Sliced peppers —> chopped red bell pepper & onion
Shredded cheddar —> torn up sharp cheddar slices put on top just before cooking
Aside from that i followed the recipe. Tip: i used a bundt pan so set it on a piece of aluminum foil and wrapped top and bottom
Delicous!
Omitted the milk per other reviews and used left over veggies from dinner along with frozen broccoli. It came out perfectly!
Made this with veggies I had on hand, but I switched it the half and half with heavy whipping cream. I also whipped the eggs like I was making a soufle. Worked really well!
Love this. Substituted broccoli for hash browns!
Was looking forward to making this for my boyfriends breakfast and turned out with epic failure i’m afraid.
Followed the recipe (subbed whipping cream for half &half for that’s what I had on hand) and came out watery with sections of set eggs. Not sure I’ll try again, I just made scrambled eggs for supper with this.