Preparation Time: 5 minutes
Cooking Time: 20 minutes
Servings: 7
Ingredients:
• 4 Eggs
• ¾ cup Parmesan cheese, grated
• ¼ cup Heavy whipping cream
• ¼ cup Spinach, chopped
• ½ oz. Prosciutto, chopped
• ½ tsp. Ground black pepper
• 1/8 tsp. Salt
• 1 ½ cup Water
Directions:
1. Take an egg bite mold tray having seven cups and fill the cups evenly with prosciutto and spinach. Crack eggs in a bowl, add remaining ingredients except for water and whisk until smooth.
2. Switch on the instant pot, pour in water and place trivet stand in it. Pour egg mixture evenly over spinach and prosciutto, 4 tablespoons per cup or more until 3/4th filled, and then cover the pan with aluminum foil.
3. Place pan on the trivet stand, shut the instant pot with its lid in the sealed position, then press the ‘manual’ button, press ‘+/-’ to set the cooking time to 10 minutes and cook at high-pressure setting; when the pressure builds in the pot, the cooking timer will start.
4. When the instant pot buzzes, press the ‘keep warm’ button, release pressure naturally for 10 minutes, then do a quick pressure release and open the lid.
5. Take out the tray, uncover it and turn over the pan onto a plate to take out the egg bites. Serve straight away.
Nutrition:
400 Calories
29g Fat
27g Protein
