(Total Time: 30 MIN| Serves: 4)
1 cup fresh kale, chopped
1 cup collard greens, chopped
1 cup spinach, chopped
2 garlic cloves, finely chopped
1 small onion, chopped
5 large eggs
½ cup cream cheese
½ cup goat’s cheese, crumbled
¼ cup Parmesan cheese, grated
2 tbsp heavy cream
1 tsp olive oil
½ tsp black pepper, ground
1/2 tsp dried thyme, ground
1 tsp Italian seasoning
½ tsp salt
Combine kale, collard greens, and spinach in a large colander. Rinse thoroughly under cold running water and drain. Chop into small pieces and set aside.
In a large bowl, mix cream cheese, goat’s cheese, and Parmesan. Whisk in the eggs and heavy cream. Sprinkle with salt, pepper, thyme, and Italian seasoning. Mix until well combined and set aside.
Line some parchment paper over a fitting springform pan and grease the walls with some olive oil. Pour half of the cheese mixture in the pan and then add greens. Now, pour in the remaining cheese mixture.
Plug in the instant pot and pour in 1 cup of water in the stainless steel insert. Position a trivet on the bottom and place the springform pan on top.
Securely lock the lid and adjust the steam release handle. Press the ‘’Manual’’ button and set the timer for 20 minutes. Cook on ‘’High’’ pressure.
When done, release the pressure naturally and open the pot.
Optionally, sprinkle with some red pepper flakes.
Per Serving(Calories 366 | Total Fats 29.3g | Net Carbs: 6.6g | Protein 19.7g |Fiber: 1.3g)