Yield: 8 servings
Preparation Time: 10 minutes
Cooking Time: 2 minutes
Ingredients:
- ½ cup unsweetened almond milk
- ¼ cup almond flour
- 8 large organic eggs
- Salt and freshly ground black pepper, to taste
- 1 cup chopped tomato
- 1 small zucchini, chopped
- 1 small green bell pepper, seeded and chopped
- 2 large scallions, chopped
- 2 cups shredded mozzarella cheese, divided
Directions:
1. Arrange the trivet in the bottom of the Instant Pot and pour in one cup of water.
2. In a heatproof bowl, add the almond milk, flour, eggs, salt, and black pepper and beat until well combined.
3. Add vegetables and one cup of cheese and stir to combine.
4. With a piece of foil, cover the bowl and place on top of the trivet.
5. Secure the lid and place the pressure valve to the “Seal” position.
6. Select “Manual” and cook under “High Pressure” for about 30 minutes.
7. Select “Cancel” and carefully do a “Natural” release for about 10 minutes, and then do a “Quick” release.
8. Remove the lid and immediately sprinkle with the remaining cheese.
9. Secure the lid until the cheese is melted completely.
10. Serve immediately.
Nutrition Information per Serving:
Calories: 149
Fat: 10.5 grams
Carbohydrates: 4.7 grams
Protein: 9.5 grams
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