Poblano Cheese Frittata


THE POWERS OF THESE Mexican flavors combine with free- range eggs to make an interesting breakfast. 

Time: 40 minutes -  Calories: 257 - Fat:  19g - Protein: 14g  - Net carbs: 5g 

Ingredients: 


  • A ¼ cup of chopped cilantro
  •  ½ tsp. of salt
  •  ½ tsp. of ground cumin
  •  1 cup of half and half
  •  1 cup of Mexican blend shredded cheese, divided 
  • 2 cups of water 
  • 4 free-range eggs
  •  10 oz. diced canned green chilis
Method:  

1.Grease a pan of about 6” that fits well into your Instant Pot. 

2.Pour 2 cups of water into the Instant Pot and place the trivet in the pot. 

3.Get a medium bowl and mix the eggs, chilis, half and half, cumin, salt, and half of the cheese in it. Mix prop- erly. 

4.Pour the egg mixture into the already prepared tin and drop this into the Instant Pot. 

5.Close the lid properly then set on manual.  Cook for 20 minutes on high pressure. 

6.Naturally, release the pressure for 10 minutes, then quick release any pressure remaining. 

7.Gently take off the lid then remove the pan. 

8.Scatter the left-over cheese over the quiche and place it under a broiler for 5 minutes. Take it out when it gets brown and melts. 

9.Serve. 

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