(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)