(Total Time: 20 MIN| Serves: 4)
1 lb celery stalks, chopped
1 cup fresh spinach, chopped
1 cup fresh kale, chopped
6 large eggs
1 cup cheddar cheese, grated
2 tbsp butter
1 tbsp extra virgin olive oil
2 garlic cloves, minced
1 tsp sea salt
1 tsp black pepper, freshly ground
1 tsp Italian seasoning
½ tsp onion powder
Combine all greens in a large colander and rinse thoroughly under running water. Drain and chop into bite-sized pieces. Set aside.
Plug in the instant pot and add butter to the stainless steel insert. Press the ‘’Saute’’ button and gently melt, stirring with a wooden spatula.
Add garlic and cook for 2 minutes. Now, add celery, spinach and kale. Cook for 5 minutes, or until wilted.
Crack the eggs on top and stir once to combine with greens. Sprinkle with salt, pepper, Italian seasoning, and onion powder. Top with cheddar cheese and cook for 3-4 minutes more, or until the eggs are set.
Turn off the pot and transfer the frittata to a serving plate. Drizzle with olive oil and serve immediately.
Per Serving(Calories 338 | Total Fats 26.7g | Net Carbs: 5.1g | Protein 18.2g |Fiber: 2.4g)