Pressure Cooker Smoked Salmon Frittata {Keto, Low-Carb & Gluten-Free}Pressure Cooker Smoked Salmon Frittata {Keto, Low-Carb & Gluten-Free}
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Pressure Cooker Smoked Salmon Frittata {Keto, Low-Carb & Gluten-Free}

Prep Time5 mins
Cook Time30 mins
Natural Depressurize10 mins
Total Time35 mins
Course: Breakfast, brunch
Keyword: breakfast, gluten free, keto, low-carb, primal, real food, salmon, seafood
Servings: 4
Calories: 447kcal


  • 2 ounces Organic Cultured Cream Cheese
  • 1 teaspoon Homemade Everything Bagel Seasoning
  • 12 large eggs
  • 3/4 cup heavy cream
  • 1 cup gouda cheese shredded
  • 1/4 cup green onions sliced
  • 3-4 ounces wild caught smoked salmon plus more for garnish
  • 1 tablespoon fresh dill plus more for garnish
  • 1/4 teaspoon salt


  • Lightly grease a 6-7 inch spring form pan, cake pan or heat proof bowl. Set in your OXO Silicone Pressure Cooker Sling
  • Combine cream cheese and everything bagel seasoning, set aside. 
  • Beat eggs and heavy cream until well combined. Add sea salt. 
  • Coarsely chop or break apart smoked salmon, Fold it into the eggs. Add cheese, green onion and fresh dill. 
  • Pour into your prepared pan or bowl. 
  • Drop scoopfuls of the cream cheese mixture into your frittata mixture. Do not mix, you want there to be creamy dollops of the mixture to enjoy when it's done! 
  • Place 2 cups of water in the bottom of your pressure cooker. Cover your pan with foil and cook under high or standard pressure for 30 minutes. 
  • Allow to naturally depressurize for 10 minutes, then quick depressurize. 
  • Enjoy warm or chilled. Garnish with additional smoked salmon and fresh dill, if desired. 


Calories: 447kcal | Carbohydrates: 3g | Protein: 23g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 709mg | Sodium: 450mg | Potassium: 305mg | Sugar: 1g | Vitamin A: 1825IU | Vitamin C: 1.5mg | Calcium: 143mg | Iron: 3.1mg