Yield: 8 servings
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Ingredients:
- ½ cup unsweetened almond milk
- 12 large organic eggs
- Salt and freshly ground black pepper, to taste
- 4 cups roughly chopped fresh baby spinach
- 3 large scallions, sliced
- 1 cup seeded and chopped tomato
- ½ cup shredded Parmesan cheese
Directions:
1. Arrange a steamer trivet in the bottom of the Instant Pot and pour in two cups of water.
2. In a large bowl, add the milk, eggs, salt, and black pepper and beat until well combined.
3. In another bowl, mix together the spinach, scallions, and tomato.
4. Transfer the spinach mixture into a 1 ½ quart baking dish.
5. Place the egg mixture over the spinach mixture and stir to combine.
6. Sprinkle with Parmesan cheese.
7. Place the baking dish on top of the trivet.
8. Secure the lid and place the pressure valve to the “Seal” position.
9. Select “Manual” and cook under “High Pressure” for about 20 minutes.
10. Meanwhile, preheat the oven to broil.
11. Select “Cancel” and carefully do a “Natural” release for about 10 minutes, and then do a “Quick” release.
12. Remove the lid and transfer the baking dish into the oven.
13. Broil for about 3-5 minutes.
14. Serve immediately.
Nutrition Information per Serving:
Calories: 162
Fat: 10.5 grams
Carbohydrates: 3.2 grams
Protein: 14.1 grams
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