KETO INSTANT POT RECIPE: Mexican Chorizo and Zucchini Frittata with Avocado Pico
I love the heat of chorizo, and it pairs perfectly with eggs and creamy avocado in this tasty frittata. This meal is super filling and can be enjoyed any time of day—it’s just as delicious for dinner as it is for breakfast or brunch. The avocado pico is really the standout of this recipe—I add it to all kinds of dishes—and it makes for a nice keto-friendly “salsa” snack as well. If you’re not a cilantro person, feel free to substitute fresh parsley.
Serves: 4
Active prep time: 15 minutes
Cook time: 20 minutes
INGREDIENTS
1 tablespoon olive oil
1 pound Mexican chorizo sausage
1 medium zucchini, peeled, if desired, and chopped (about 2 cups)
2 green onions, chopped
1 tablespoon grass-fed butter, at room temperature
6 large eggs
1∕₂ cup heavy cream
1 cup shredded Monterey Jack or cheddar cheese (4 ounces)
For the avocado pico:
2 avocados, cut into bite-size pieces
2 tablespoons olive oil
1∕₂ cup coarsely chopped fresh cilantro
1 jalapeño pepper, minced
2 teaspoons fresh lime juice
Fine Himalayan pink salt or sea salt
DIRECTIONS
1. Select SAUTÉ on the Instant Pot. When the pot is hot, add the olive oil. Add the chorizo to the hot oil and cook, stirring occasionally, until cooked through, about 5 minutes. Add the zucchini and cook and stir until crisp-tender, about 5 minutes more. Stir in the green onions. Select CANCEL.
2. Brush a 7-inch round baking dish with the softened butter.
3. In a medium bowl, whisk together the eggs and cream. Stir in the chorizo mixture and the cheese. Transfer to the prepared dish. Cover the dish tightly with foil.
4. Clean the pot. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot and place the baking dish on the trivet. Se-cure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 20 minutes. At the end of the cooking time, select CANCEL, even if your electric pressure cooker automatically switches to Keep Warm, and use a natural release to depressurize. Carefully remove the trivet and baking dish from the pot. Remove the foil and let stand for 10 minutes.
5. Meanwhile, make the avocado pico: In a medium bowl, combine the avocados, olive oil, cilantro, jalapeño, and lime juice. Season to taste with salt.6. Serve the frittata with the pico.
Per serving: Calories: 532 • Total Fat: 47 g • Protein: 23.5 g • Total Carbs: 6 g • Fiber: 2.5 g • Erythritol: 0 g • Net Carbs: 3.5 g
Here are some of my other recipes with Mexican inspired flavors.
Click on the photo to link to the recipe.
