(Total Time: 20 MIN| Serves: 4)

Ingredients:

1 lb celery stalks, chopped

1 cup fresh spinach, chopped

1 cup fresh kale, chopped

6 large eggs

1 cup cheddar cheese, grated

2 tbsp butter

1 tbsp extra virgin olive oil

2 garlic cloves, minced

Spices:

1 tsp sea salt

1 tsp black pepper, freshly ground

1 tsp Italian seasoning

½ tsp onion powder

Directions:

Combine all greens in a large colander and rinse thoroughly under running water. Drain and chop into bite-sized pieces. Set aside.
Plug in the instant pot and add butter to the stainless steel insert. Press the ‘’Saute’’ button and gently melt, stirring with a wooden spatula.
Add garlic and cook for 2 minutes. Now, add celery, spinach and kale. Cook for 5 minutes, or until wilted.
Crack the eggs on top and stir once to combine with greens. Sprinkle with salt, pepper, Italian seasoning, and onion powder. Top with cheddar cheese and cook for 3-4 minutes more, or until the eggs are set.
Turn off the pot and transfer the frittata to a serving plate. Drizzle with olive oil and serve immediately.
Enjoy!

Per Serving(Calories 338 | Total Fats 26.7g | Net Carbs: 5.1g | Protein 18.2g |Fiber: 2.4g)