(Total Time: 20 MIN| Serves: 5)
7 oz spinach, finely chopped
1 cup cream cheese
¼ cup Feta cheese
¼ cup shredded mozzarella
2 tbsp heavy cream
1 large tomato, sliced
5 large eggs
½ cup almond flour
3 tbsp butter, melted
2 tbsp olive oil
½ tsp salt
½ tsp dried oregano
¼ tsp dried thyme
1 tsp garlic powder
In a large bowl, combine together spinach, cheese, eggs, melted butter, and almond flour. Season with salt, thyme, oregano, and garlic powder.
Mix well and shape 10 equal balls. If the mixture is too sticky, add some more almond flour.
Coat a small oven-safe bowl with olive oil and add a layer of sliced tomatoes. Gently place the balls on top and tightly wrap with aluminum foil.
Plug in the instant pot and position a trivet at the bottom of the inner pot. Pour in one cup of water and place the bowl on the trivet.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 8 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Carefully remove the bowl from the pot and chill for a while.
Optionally, top with some Greek yogurt before serving.
Per Serving (Calories 420 | Total Fats: 39.3g | Net Carbs: 4g | Protein: 13.5g |Fiber: 1.6g)