Scrambled Eggs with Cranberries
(Total Time: 15 MIN| Serves: 2)
4 large eggs, beaten
2 tbsp butter
1 tbsp milk
¼ tsp stevia powder
¼ tsp salt
2 tbsp cranberries
½ tsp cranberry extract, sugar-free
- In a medium-sized bowl, whisk together eggs, stevia, cranberry extract, salt, and milk.
- Plug in the instant pot and add butter to the stainless steel insert. Press the ‘’Sauté’’ button and allow it to melt. Pour the egg mixture and gently pull the eggs across the pot with a wooden spatula. Don’t stir constantly.
- Cook for about 2 minutes or until thickened ad no visible egg liquid remains.
- When done, turn off the pot by pressing the ‘’Cancel’’ button and transfer the mixture to a serving plate. Top with fresh cranberries and optionally garnish with some mint.
- Serve warm.
Per Serving(Calories 252| Total Fats 21.6g | Net Carbs: 1.5g | Protein 13g |Fiber: 0.3g)