(Total Time: 35 MINS| Serves: 8)
Ingredients:
6 organic eggs
½ cup heavy cream
Salt and freshly ground black pepper, to taste
1 cup shredded cheddar cheese
2½ cups trimmed and chopped fresh kale
1 chopped small yellow onion
1 tsp Herbs de Provence
Directions:
In a large bowl, add eggs, heavy cream, salt and black pepper and beat until well combined.
Add remaining ingredients and mix well.
Place the mixture into a baking dish evenly.
In the bottom of Instant Pot, arrange a steamer trivet and pour 1 cup of water.
Place the dish on top of the trivet.
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.
Remove the lid and serve immediately.
Per Serving (Calories 195|Total Fat 14.3g| Net Carbs 0.81g| Protein 11.4g| Fiber 0.9g)
