Spicy Spinach with Eggs

    (Total Time: 25 MIN| Serves: 4)


    2 lbs spinach, chopped

    5 large eggs

    1 cup vegetable stock

    ¼ cup Parmesan cheese, grated

    1 small chili pepper, finely chopped


    1 tsp onion powder

    ¼ tsp garlic powder

    ¼ tsp chili powder

    1 tsp salt

    ¼ tsp cayenne pepper


    Rinse the spinach under cold running water using a large colander. Drain and chop into small pieces.
    Plug in the instant pot and place the spinach in the stainless steel insert. Pour in the vegetable broth and 1 cup of water. Sprinkle with some salt and close the lid.
    Set the steam release handle and press the ‘’Manual’’ button. Set the timer for 5 minutes and cook on ‘’High’’ pressure.
    When done, perform a quick release of the pressure and open the pot. Press the ‘’Saute’’ button and chili pepper. Sprinkle with garlic powder, onion powder, chili powder, salt, and cayenne pepper. Give it a good stir and cook for 5 minutes, or until the liquid is reduced by half.
    Poach the eggs on top of the spinach and sprinkle all with parmesan cheese.
    Turn off the pot and transfer all to a serving dish.

    Per Serving (Calories 169 | Total Fats 8.7g | Net Carbs: 4.7g | Protein 16.8g |Fiber: 5.3g)