Directions
Thoroughly rinse the spinach and Swiss chard under cold running water.
Drain them well in a colander to remove excess moisture.
Set your Instant Pot to the 'Sauté' function.
Add the olive oil to the stainless steel insert and allow it to heat up for a moment.
Add the chopped greens to the pot.
Sauté the greens, stirring occasionally, for about 5 minutes until they are wilted but still bright green. Carefully remove the cooked greens from the pot and set them aside.
In a medium bowl, whisk together the eggs, garlic powder, sea salt, and red pepper flakes until smooth and slightly frothy.
Pour the egg mixture directly into the hot Instant Pot insert. Use a spatula to spread the mixture into an even layer and let it cook undisturbed for 2-3 minutes, or until the edges are set.
Gently run a spatula around the edges of the omelet to loosen it. Carefully slide it onto a serving plate. Spoon the sautéed greens over one half of the omelet and fold the other half over.
Serve immediately. For an extra touch of flavor, sprinkle with a pinch more sea salt or some dried thyme.
After sautéing the greens, gently press them with a spatula to squeeze out any excess water. This prevents your omelet from becoming soggy.
