This Broccoli Frittata with Ham and Peppers makes a fabulous breakfast, brunch, or a light one pot meal. Plus it's low carb, keto, and Instant Pot! The pressure cooker makes really light and fluffy eggs that are an absolute delight.
Broccoli Frittata with Ham and Peppers | Instant Pot Frittata
I love making eggs in the Instant Pot. It's something about the water bath that just makes them cook up smooth and velvety. I have one other frittata recipe that is a reader favorite, and that's my Keto Poblano Frittata recipe. But a woman cannot live on Poblanos alone. I need variety.
I have an old Broccoli, Ham, and Pepper bake that I made in the oven, but I wanted to try it for the Instant Pot, and of course, since I can't follow (even my own) recipes, I just sort of looked at it, and then made whatever I felt like. So the proportions for this are different, but they both work.
But I want you to look at the beautiful texture you get from cooking eggs in the Instant Pot or pressure cooker.
What You'll Need To Make This Broccoli Fritatta With Ham
- Ham
- Bell Peppers
- Frozen Broccoli
- Eggs
- Half and Half
- Shredded sharp cheddar cheese
- Kosher Salt
- Ground Black Pepper
One of the things I did this time that I don't normally fuss with was to layer the veggies and the ham. I do think it made for a much prettier presentation for this Instant Pot Frittata and really it didn't take that any more time at all. I just had to add one ingredient at a time and that's all it took to make these layers.
How to Make This Instant Pot Broccoli Frittata
Liberally butter the bottom of the pan with butter.
Add a layer of parchment paper.
Layer Peppers to taste.
Sprinkle cheese to your liking.
Now comes the layer of cubed ham.
Yep. More cheese. It's the best part.
A layer of broccoli to add more veggies.
Whisk eggs, salt and pepper.
Pour eggs over layered ingredients inside of nonstick pan.
Cover pan with foil and place on top of trivet inside of your Instant Pot.
Once finished cooking, use a knife to separate the frittata from the edge of the pan.
Plate the frittata and enjoy!
Other Brunch Recipes To Consider
- If you enjoyed this frittata recipe, you may enjoy my Air Fried Herb and Cheese Frittata as well! It's super delicious and comes together so easily!
- Another great Instant Pot breakfast recipe option is my Smooth Cardamom Yogurt! It's a great grab-and-go option that's not loaded with sugar like most other yogurts!
- This recipe also makes a great dish for a Mother's Day brunch! Check out my Keto Mother’s Day Brunch Recipes post for more great ideas!
- If you're a big fan of broccoli, check out my Air Fryer Sesame Ginger Broccoli recipe! Sesame oil, miso, and chili garlic sauce will make this broccoli the best that you have ever eaten!
- A great side for this dish is my Cheese Grits recipe! These savory morsels of deliciousness are sure to become part of your regular breakfast after you've tried them.
- Satisfy your sweet tooth with this keto breakfast favorite Keto Silver Dollar Pancakes.
How To Serve This Instant Pot Broccoli Frittata with Ham and Peppers
Now I want to tell you something interesting. I had intended to serve this Instant Pot Frittata colorful pepper side up. But when I poured in the eggs with cheese, the cheese settled on the top. By this time it was too late to fix anything. But if I were trying it again, I might try sprinkling half the cheese on top of the ham and the other half on top of the broccoli.
If you're curious about the technique used in this recipe, watch the video in this post so you can see how Pot in Pot cooking works.
If you love this Instant Pot Broccoli Frittata with Ham and Peppers as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can try it too!
Ingredients
- 8 ounces (226.8 g) Ham, cubed
- 1 cup (149 g) Bell Peppers, sliced
- 2 cups (182 g) Frozen Broccoli
- 4 Eggs
- 1 cup (238 ml) Half and Half
- 1 cup (113 g) shredded sharp cheddar cheese
- 1 tsp (1 tsp) Kosher Salt
- 2 teaspoons (2 teaspoons) Ground Black Pepper
Instructions
- Grease a silicone brush to get oil or butter into every crevice of my pan.
- Arrange the sliced sweet peppers in the bottom of the pan
- Place the cubed ham on top of it.
- Cover with the frozen broccoli. Before you ask me, yes this will work with fresh broccoli as well, I used frozen because that’s what I had.
- In a mixing bowl whisk together the eggs, half and half, salt, and pepper.
- Stir In shredded cheese.
- Pour the egg mixture on top of your vegetables and ham and cover with foil or a silicone lid.
- In the inner liner of your instant pot or Pressure cooker, place 2 cups of water.
- Place a steamer rack on top of this.
- Place the covered pan on the steamer rack.
- Cook on high pressure for 30 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
- Let it sit for 5-10 minutes. Using a knife, gently loosen the sides of your wondrous creation. Place a plate on top of the pan, and thump out 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.
- You can broil for 3-4 minutes to get the cheese to melt or serve as is.
Watch The Video
- Fresh broccoli for frozen
- Other veggies instead of broccoli and pepper but do not use tomatoes and possibly mushrooms as they will release too much water.
- Dairy-free milks
- Individual servings in jars or ramekins, cook 4-5 minutes.
- Yes, this reheats very well. No, I would not freeze it.
- If you don't eat ham, use some other cooked meat. Raw meats will release too much water. Chicken sausage, roast beef chunks, smoked sausage etc. are all good subs.
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Nutrition
Originally Published October 27, 2017
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Want More Instant Pot Recipes?
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe.
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna- You won't even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
Britt
I'm now making this frittata for the third time and I have yet to master the cooking time correctly. It comes out soupy! It's too hot to finish it off in the oven, like I did previously, so adding extra 15 min to instapot. Hope it comes out okay!
TwoSleevers
What kind of pan and Instant Pot are you using? That can help me answer the question a little easier. If you have a larger Instant Pot (8 or 10 qt) you can fit a larger pan inside and that can cause undercooking. Or if you use a deeper pan instead of a wide pan, it can cause souping as well.
I would suggest adding 2-3 minutes at a time. You'd be amazed at how quickly things cook under pressure. If all else fails, let set inside your pot with the lid sealed for a few additional minutes until the eggs have a chance to set. All of the veggies can make things finnicky since they release extra water as well. I hope to hear back so I can help you more!
Michelle
This dish was tasty but very salty. If I make it again I would eliminate the added salt and also use a low sodium cheese. Even though it was done I would also cook it for one or two more minutes as it did not firm up very well and fell apart. Also I would add a little more water than the two cups as it did not have any left and the inside of the inner pot doesn't look very good. It's like when you forget you have a pan of water on the stove and it boils away. I hope it'll still work okay and not get burn notices.
Jrose
Best recipe. Took a bit longer cuz came out watery but more time fixed it. Thank you
Jen
Tastes amazing but was only partly cooked when removed from the instant pot. I used a metal pan on a low trivet and it was well sealed with a lid and foil. I used fresh broccoli rather than frozen. I cooked it for a bit longer on the basis of the previous comments - 25 mins at high pressure, followed by 15 mins NR. Had to finish it off in the oven - it took another half an hour (uncovered) and I still had to pour some liquid off it once the eggs were cooked. It really does taste amazing but I will reduce the liquid content and cook it in the oven in future.
Barb
Can you use a 7 inch springform cake pan for this recipe?
URVASHI PITRE
Yes you can
MK Bunker
Hubby and I really liked this.
I had some leftover ham so I used that along with some bacon. I don't like broccoli, so I used zucchini instead after sweating it. I did split the cheese up as recommended. Mine also came out runny in the middle. I just popped it in the broiler with the rack in the middle of the oven and it firmed right up. Next time I will use heavy cream instead of half and half and see if that helps (I'm doing keto).
Thank you for a great breakfast recipe!
Noel
FRITATTA FAIL! I followed the directions explicitly. I even put it under the broiler to brown up the top.
Came out SOUPY AS HECK and slightly congealed.
What I believe went wrong....1) Instead of using frozen broccoli, use fresh. 2) BIGGER DEAL.....when covering with aluminum foil....wrap the 6x3 pan completely (including the bottom....so that no steam cam enter the edges. I just covered the top of the pan and pushed the foil down on the sides. I believe if I had either foiled all the way to the underside....or even used 2 pieces of foil (bottom covering top and top covering bottom....that would have prevented the unwanted moisture to enter the Fritatta.
Either way....it still tasted pretty good. I'll try once more in a few days and update this post if I can find it again.
Monica Schalock
I made this and it was very tasty, though mine did not look as pretty as the photos in the recipe. Next time I will increase the cooking time 1 or 2 minutes to get it a bit more firm. I think some people like eggs "creamier" and some like them well-done. I'm a well done egg person!
Jessica Cyr
I've made this twice and using a 6x3 pan, but it seems that it just won't set. I'm wondering if it's because I'm using a higher trivet? Both times it was soupy and I cooked it 10 minutes longer and it still wasn't done. Otherwise it tastes amazing
Annie
Thinking this will work in my 6x4 pan??
URVASHI PITRE
Yes but grease it like mad