Mini Frittatas with Bacon and Cheese
Ready in about 15 minutes. Servings 6.
⏱️ Prep: 5 min🍳 Cook: 10 min
Nutrition
per per serving226
Calories
9.3g
Protein
2.3g
Carbs
20.1g
Fat
Ingredients
| 3 | egg, beaten | |
| 0.5 tsp | 2.5 ml | dried dill weed |
| 0.5 tsp | 2.5 ml | cayenne pepper |
| 2 tbsp | 30 ml | cream cheese, room temperature |
| 1 | red bell pepper, chopped | |
| 1 | green bell pepper, chopped | |
| 1 tsp | 5 ml | shallot powder |
| — | salt and black pepper | |
| 6 | thin meaty bacon slices | |
| 4 tsp | 20 ml | butter, melted |
| 1 | large-sized zucchini, grated | |
| 0.5 cup | 120 ml | Colby cheese, shredded |
Instructions
(Ready in about 15 minutes | Servings 6)
Per serving: 226 Calories; 20.1g Fat; 2.3g Carbs; 9.3g Protein; 1.3g Sugars
- Start by adding 1 1/2 cups of water and a metal trivet to the bottom of your Instant Pot.
- Place the bacon slices in 6 silicone cupcake liners. Add the zucchini and bell peppers.
- Now, mix the butter, Colby cheese, eggs, cream cheese, shallot powder, dried dill weed, cayenne pepper, salt, and black pepper. Spoon this mixture into the liners.
- Put the liners into an oven-safe bowl. Cover with a piece of foil. Lower the bowl onto the trivet.
- Secure the lid. Choose "Manual" mode and High pressure; cook for 10 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid. Bon appétit!