(Total Time: 15 MIN| Serves: 2)
1 cup leeks, chopped into bite-sized pieces
2 tbsp olive oil
1 tbsp butter
1 tsp mustard seeds
1 tbsp dried rosemary
¼ tsp chili flakes
¼ tsp salt
- Rinse leeks under cold running water. Drain in a large colander and place on a clean work surface. Using a sharp knife, cut into one-inch long pieces. Set aside.
- Plug in the instant pot and grease the stainless steel insert with olive oil. Press the ‘’Sauté’’ button and add mustard seeds. Stir-fry for 2-3 minutes.
- Now add leeks and butter. Cook for 5 minutes, stirring constantly. Gently crack three eggs and season with dried rosemary, chili flakes, and salt.
- Cook until set, for approximately 4 minutes. Turn off the pot.
- Serve immediately.
Per Serving(Calories 292| Total Fats 26.5g | Net Carbs: 6g | Protein 9g |Fiber: 0.8g)