Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients:
- 6 organic eggs
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup chopped cooked bacon
- 1 cup trimmed and chopped fresh kale leaves
- 1 small onion, chopped
- 1 teaspoon Herbs de Provence
- Salt and freshly ground black pepper, to taste
Directions:
1. Arrange a trivet in the bottom of the Instant Pot and pour in one cup of water.
2. In a large bowl, add the eggs and heavy cream and beat until well combined.
3. Add the remaining ingredients and mix well.
4. Place the mixture into a baking dish evenly.
5. Place the dish on top of the trivet.
6. Secure the lid, and place the pressure valve to the “Seal” position.
7. Select “Manual” and cook under “High Pressure” for about 20 minutes.
8. Select “Cancel” and carefully do a “Natural” release.
9. Serve immediately.
Nutrition Information per Serving:
Calories: 388
Fat: 30.1 grams
Carbohydrates: 3.7 grams
Protein: 24.9 grams
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