Frittatas are a crowd pleaser in my family. Every time I go to my parents’ house for holidays (they don’t eat keto), they always ask me to make it. Frittatas are so easy to whip up, and I love being able to make a dish that everyone is excited to eat, regardless of their lifestyle. The classic team of bacon and cheddar makes this frittata wonderfully savory, while the relish adds freshness and a little heat. If you prefer, you can replace the bacon with 6 ounces of Italian sausage.

Serves: 4

Active prep time: 15 minutes

Cook time: 12 minutes

INGREDIENTS

For the frittata:

• 4 slices uncured bacon, chopped

• 6 large eggs

• 3∕₄ cup finely shredded cheddar cheese (3 ounces)

• 1∕₄ cup grass-fed heavy cream

• 1∕₄ teaspoon fine Himalayan pink salt

• 1∕₄ teaspoon black pepper

• Olive oil or melted butter, for the baking dish

For the tomato-avocado relish:

• 1 cup halved grape tomatoes

• 1 avocado, diced

• 1∕₄ cup chopped fresh cilantro

• 2 green onions, finely chopped

• 1 jalapeño pepper, seeded and minced

• 1 tablespoon fresh lime juice

• Pinch of cayenne pepper

• Fine Himalayan pink salt and black pepper (optional)

DIRECTIONS

1. Make the frittata: Select SAUTÉ on the Instant Pot. When the pot is hot, add the bacon and cook, stirring often, until browned and crisp, 4 to 6 minutes. Select CANCEL. Transfer the bacon to paper towels to drain. Clean the pot and return to the Instant Pot.

2. In a medium bowl, whisk together the eggs, cheddar cheese, cream, pink salt, and black pepper. Stir in the reserved bacon. Generously brush a 6-inch round baking dish with olive oil or melted butter. Pour the egg mixture into the dish and cover tightly with foil.

3. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot and place the dish on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 12 minutes. At the end of the cooking time, use a natural release to depressurize for 15 minutes, then quick-release the remaining pressure.

4. Meanwhile, make the tomato-avocado relish: In a small bowl, combine the tomatoes, avocado, cilantro, green onions, jalapeño, lime juice, and cayenne. Season with pink salt and pepper, if desired.

5. Open the pot. Remove the trivet and baking dish and let the frittata cool in the dish for 2 minutes. Cut into wedges and serve with the tomato-avocado relish.

Per serving: Calories: 380 • Total Fat: 31 g • Protein: 19 g • Total Carbs: 8 g • Fiber: 3 g • Erythritol: 0 g • Net Carbs: 5 g

Here are some of my other favorite egg recipes.

Click on the photo to link to recipe.