(Total Time: 38 MINS| Serves: 8)
12 large organic eggs
½ cup unsweetened almond milk
Salt and freshly ground black pepper, to taste
3 cups roughly chopped fresh baby spinach
1 cup seeded and chopped tomato
3 sliced large scallions
4 tomato slices
¼ cup shredded Parmesan cheese
Lightly, grease a 1½ quart casserole dish that will fit in an Instant Pot. Keep aside.
In a large bowl, add eggs, milk, salt and pepper and beat until well combined.
In the bottom of prepared casserole dish, place spinach, chopped tomato, and scallions and stir to combine.
Top with egg mixture evenly and stir to combine.
Arrange tomatoes slices on top and sprinkle with Parmesan cheese.
In the bottom of Instant Pot, arrange a steamer trivet and pour 1 cup of water.
Fold a larger piece of foil in thirds to make a little carrier. Arrange the foil on top of steamer trivet.
Place the casserole dish over foil.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 20 minutes.
Select the “Cancel” and carefully do a “Natural” release for about 10 minutes and then do a “Quick” release.
Remove the lid and serve warm.
Per Serving (Calories 161|Total Fat 10.5g| Net Carbs 0.38g| Protein 14g| Fiber 0.8g)