The trio of bacon, eggs, and potatoes is classic hearty breakfast food. Here, they’re spiced up with pickled jalapeños and a topping of salsa and hot sauce (if you like).
Serves 4
Prep: 15 minutes
Closed Pot: 1 hour 5 minutes
Cool: 10 minutes
Total: 1 hour 30 minutes
1½ pounds small red or gold potatoes
8 large eggs
½ cup thinly sliced green onions, plus more for serving
4 slices Whole30-compliant bacon, crisp-cooked and crumbled
¼ cup Whole30-compliant pickled jalapeños, chopped
¼ cup chopped fresh parsley
½ teaspoon salt
½ teaspoon black pepper
Clarified Butter (page 296) or ghee, for greasing
½ teaspoon paprika
Whole30-compliant salsa
Whole30 Sriracha (page 179) or Whole30-compliant hot sauce (optional)
Place the potatoes in a 6-quart Instant Pot. Add ½ cup water. Lock the lid in place.
Select Manual and cook on high pressure for 5 minutes. Use natural release. Discard water. Let the potatoes cool until easy to handle.
Meanwhile, combine the eggs, green onions, bacon, pickled jalapeños, parsley, salt, and black pepper. Slice the potatoes. Carefully stir into the egg mixture.
Place the rack in the pot. Add 1½ cups water. Grease a 1-quart soufflé dish with butter or ghee. Pour the egg mixture into the prepared dish. Sprinkle with the paprika. Place the dish on the rack. Lock the lid in place.
Select Manual and cook on high pressure for 20 minutes. Use natural release. Carefully remove the dish. Let the frittata cool on a wire rack for at least 10 minutes before slicing.
Spoon salsa on servings, top with additional sliced green onions, and serve with sriracha or hot sauce if desired.