Tomato Frittata


  •  4 eggs
  •  1 sliced tomato 
  • ½ teaspoon of salt 
  • 1 teaspoon of cooking fat (keto)
  •  1 tablespoon of parsley (chopped) 
  • ½ teaspoon of paprika


1.Get a bowl and beat in the eggs 

2.After whisking, add chopped parsley, salt and paprika then stir. 

3.To the instant pot, pour in 1 cup of water and put in the trivet. 

4.Get the glass bowl and pour in the egg mixture. 

5.To the mixture, add the keto cooking fat and sliced tomato and gently stir with the aid of a fork. 

6.Close the lid and set to high pressure for 3 minutes. 

7.Quick-release and turn meal to serving plate. 

 Nutrition: calories: 67, carbs: 1.1g, fiber: 0.3g, fat: 4.4g, pro- tein: 5.8g 

No comments