Cherry Bomb Avocado Frittata
  • 5 eggs
  • 1 tablespoon milk
  • Salt
  • Pepper
  • ½ cup cheddar cheese
  • ½ cubed avocado
  • 12 cherry tomatoes
  • Optional: pinch of red pepper, garam masala, coriander powder and cumin powder
  1. Crack and whisk the eggs.
  2. Mix in salt, pepper and milk.
  3. Grease the ramekins.
  4. Layer in avocado and 2 cherry tomatoes per ramekin. Add any other ingredients you are using equally amongst the ramekins.
  5. Pour the egg mixture into the ramekins.
  6. Cover each ramekin with aluminum foil.
  7. Place the trivet into your instapot with 1 cup of water.
  8. Put the ramekins into the instapot on the trivet.
  9. Pressure cook for 5 minutes and do quick release.
Recipe by hungry desi at