Cheddar-Herbed Strata
By :The Essential Keto Instant Pot Cookbook by Casey Thaler
Print Recipe
A strata is a great way to pack in some keto-friendly nutrition in just one dish, and it can be customized any number of ways. If I’m running particularly low on antioxidants, I’ll add a few extra keto-friendly vegetables like broccoli, spinach, or kale. Try mixing in a few slices of bacon, or add some extra cheese to really make this pop.
Votes: 7
Rating: 3.86
Rate this recipe!
Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast, Kid-Friendly
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Butter, Cheddar Cheese, Cilantro, Onion
Prep Time 5 minutes
Cook Time 40 minutes
Servings
4 servings
Ingredients
  • 6 eggs
  • 1 cup full-fat Cheddar cheese shredded
  • 1 cup spinach chopped
  • 1/2 tbsp salted grass-fed butter softened
  • 4 oz onion (1/4 small onion) thinly sliced
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp kosher salt
  • 1/2 tsp Dijon mustard
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cilantro dried
  • 1/2 tsp sage dried
  • 1/2 tsp parsley dried
Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast, Kid-Friendly
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Butter, Cheddar Cheese, Cilantro, Onion
Prep Time 5 minutes
Cook Time 40 minutes
Servings
4 servings
Ingredients
  • 6 eggs
  • 1 cup full-fat Cheddar cheese shredded
  • 1 cup spinach chopped
  • 1/2 tbsp salted grass-fed butter softened
  • 4 oz onion (1/4 small onion) thinly sliced
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp kosher salt
  • 1/2 tsp Dijon mustard
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cilantro dried
  • 1/2 tsp sage dried
  • 1/2 tsp parsley dried
Votes: 7
Rating: 3.86
Rate this recipe!
Instructions
  1. Pour 1 cup of filtered water into the inner pot of the Instant Pot, then insert the trivet. In a large bowl, combine the eggs, cheese, spinach, butter, onion, black pepper, salt, mustard, paprika, cayenne pepper, cilantro, sage, and parsley. Mix thoroughly. Transfer this mixture into a well-greased, Instant Pot–friendly dish.
  2. Using a sling if desired, place the dish onto the trivet, and cover loosely with aluminum foil. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook . Set the Instant Pot to 40 minutes on high pressure and let cook.
  3. Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.
  4. Open the Instant Pot and remove the dish. Let cool, serve, and enjoy!
Recipe Notes

Nutrition Facts
Amount per Serving
Calories 179
Total Fat 14.5g
Total Carbohydrate 2g
Dietary Fiber 0.6g
Total Sugars 0.8g
Protein 10.3g

8 replies
  1. MissSara0528
    MissSara0528 says:

    This recipe was so yummy! I was out of spinach & cilantro so instead I added fresh parsley, zucchini, onions & bacon!

  2. Instant Pot
    Instant Pot says:

    Hi Sjelliott1961,

    You will need an oven safe dish that fits comfortably in the inner pot. Comfortably means that it is not to tall to pass the Max fill lines and has enough space around the sides to allow steam to build pressure.

  3. InstantLance
    InstantLance says:

    Spice combo is very tasty.
    Came out perfect.
    I defrosted and added a cup of frozen hash browns. Good move.

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