Easy Low-Carb Instant Pot Frittata

Step 1 In a medium bowl beat the eggs and heavy cream together until fluffy.

Step 2Add in the remaining ingredients and mix to combine.

Step 3Pour the mixture into a 18 cm (7 inch) lined ceramic baking dish sprayed or brushed with some olive oil or ghee.

Step 4 Place one cup of water in the bottom of the Instant Pot, add the steamer rack to the pot and place the ceramic dish on top of the rack. Cover and set to Manual for 12 minutes, high pressure, and then let it naturally release for 15 minutes before removing and inverting onto a serving platter.

Step 5 Mix the chopped tomato and the remaining red onion. Season with salt to taste. Top the frittata with all of the toppings and serve. Store in an airtight container in the refrigerator for up to 5 days.