Mushroom Omelet
Yield: 3 servings
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Ingredients:
- 4 organic eggs
- 2 tablespoons unsweetened almond milk
- Salt and freshly ground black pepper, to taste
- 2 ½ tablespoons butter, divided
- ¾ cup chopped fresh mushrooms
- 3 tablespoons shredded mozzarella cheese
Directions:
- In a large bowl, add the eggs, almond milk, salt, and black pepper and beat until well combined. Stir in the spinach.
- Place one tablespoon of the butter in the Instant Pot and select “Sauté.” Then add the mushrooms and cook for about 6-8 minutes.
- Transfer the mushrooms into a bowl.
- In the pot, add the remaining butter and melt it.
- Select the “Cancel” button and place the egg mixture inside.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Steam” and just use the default time of 5 minutes.
- Select “Cancel” and carefully do a “Quick” release.
- Remove the lid and transfer the omelet onto a plate.
- Place the cheese over one half of the omelet and fold it.
- Serve immediately.
Nutrition Information per Serving:
Calories: 254
Fat: 20.6 grams
Carbohydrates: 2.1 grams
Protein: 16.1 grams
Chiles Quiche
Yield: 4 servings
Preparation Time: 15 minutes
Cooking Time: 23 minutes Ingredients:
- 1 cup shredded Mexican blend cheese, divided
- 1 cup half-and-half
- 4 organic eggs
- 10 ounces diced canned green chiles
- ½ teaspoon ground cumin
- Salt, to taste
Directions:
- Arrange the trivet in the bottom of the Instant Pot and pour in two cups of water.
- In a bowl, add half of the cheese and remaining ingredients and mix well.
- Place the mixture into a generously greased 6-inch metal pan evenly.
- Place the pan on top of the trivet.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 20 minutes.
- Meanwhile, preheat the oven to broil.
- Select “Cancel” and carefully do a “Natural” release for about 10 minutes, and then do a “Quick” release.
- Remove the lid and transfer the pan onto the counter.
- Sprinkle with the remaining cheese evenly and broil for about 2-3 minutes.
- Serve immediately.
Nutrition Information per Serving:
Calories: 289
Fat: 21.3 grams
Carbohydrates: 9 grams
Protein: 14.5 grams
Spinach Quiche
Yield: 8 servings
Preparation Time: 15 minutes
Cooking Time: 25 minutes Ingredients:
- ½ cup unsweetened almond milk
- 12 large organic eggs
- Salt and freshly ground black pepper, to taste
- 4 cups roughly chopped fresh baby spinach
- 3 large scallions, sliced
- 1 cup seeded and chopped tomato
- ½ cup shredded Parmesan cheese
Directions:
- Arrange a steamer trivet in the bottom of the Instant Pot and pour in two cups of water.
- In a large bowl, add the milk, eggs, salt, and black pepper and beat until well combined.
- In another bowl, mix together the spinach, scallions, and tomato.
- Transfer the spinach mixture into a 1 ½ quart baking dish.
- Place the egg mixture over the spinach mixture and stir to combine.
- Sprinkle with Parmesan cheese.
- Place the baking dish on top of the trivet.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 20 minutes.
- Meanwhile, preheat the oven to broil.
- Select “Cancel” and carefully do a “Natural” release for about 10 minutes, and then do a “Quick” release.
- Remove the lid and transfer the baking dish into the oven.
- Broil for about 3-5 minutes.
- Serve immediately.
Nutrition Information per Serving:
Calories: 162
Fat: 10.5 grams
Carbohydrates: 3.2 grams
Protein: 14.1 grams
Bacon & Kale Casserole
Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 20 minutes Ingredients:
- 6 organic eggs
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup chopped cooked bacon
- 1 cup trimmed and chopped fresh kale leaves
- 1 small onion, chopped
- 1 teaspoon Herbs de Provence
- Salt and freshly ground black pepper, to taste
Directions:
- Arrange a trivet in the bottom of the Instant Pot and pour in one cup of water.
- In a large bowl, add the eggs and heavy cream and beat until well combined.
- Add the remaining ingredients and mix well.
- Place the mixture into a baking dish evenly.
- Place the dish on top of the trivet.
- Secure the lid, and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 20 minutes.
- Select “Cancel” and carefully do a “Natural” release.
- Serve immediately.
Nutrition Information per Serving:
Calories: 388
Fat: 30.1 grams
Carbohydrates: 3.7 grams
Protein: 24.9 grams
Sweet Potato Casserole
Yield: 4 servings
Preparation Time: 25 minutes
Cooking Time: 20 minutes Ingredients:
- 4 ounces sweet potatoes, peeled and cut into thin strips
- 6 large organic eggs
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- ¼ cup unsweetened almond milk
- 2 tablespoons almond flour
- 1 teaspoon sugar-free tomato paste
- 1 tablespoon butter, melted
- ¼ cup chopped yellow onion
- 1 garlic clove, minced
- 6 ounces cheddar cheese, grated and divided
Directions:
- Arrange a steamer trivet in the bottom of the Instant Pot and pour in 1 ½ cups of water.
- Grease a casserole dish generously that will fit into the Instant Pot. Keep aside.
- In a bowl, add eggs, seasonings, salt, and black pepper and beat until very frothy.
- In another bowl, add the almond milk, flour, and tomato paste and beat until well combined.
- Add the milk mixture into the egg mixture and beat until well combined.
- Add the onion and garlic and stir to combine.
- Add the sweet potato strips and butter into the bowl of milk mixture and stir to combine.
- Transfer the mixture into the prepared casserole dish and top with the egg mixture, followed by four ounces of cheese.
- Place the casserole dish on top of the trivet.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 1520 minutes.
- Select “Cancel” and carefully do a “Natural” release.
- Remove the lid and immediately sprinkle with remaining cheese.
- Secure the lid until the cheese is melted before serving.
Nutrition Information per Serving:
Calories: 356
Fat: 25.9 grams
Carbohydrates: 11 grams
Protein: 20.4 grams
Veggie Casserole
Yield: 8 servings
Preparation Time: 10 minutes
Cooking Time: 2 minutes Ingredients:
- ½ cup unsweetened almond milk
- ¼ cup almond flour
- 8 large organic eggs
- Salt and freshly ground black pepper, to taste
- 1 cup chopped tomato
- 1 small zucchini, chopped
- 1 small green bell pepper, seeded and chopped
- 2 large scallions, chopped
- 2 cups shredded mozzarella cheese, divided
Directions:
- Arrange the trivet in the bottom of the Instant Pot and pour in one cup of water.
- In a heatproof bowl, add the almond milk, flour, eggs, salt, and black pepper and beat until well combined.
- Add vegetables and one cup of cheese and stir to combine.
- With a piece of foil, cover the bowl and place on top of the trivet.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 30 minutes.
- Select “Cancel” and carefully do a “Natural” release for about 10 minutes, and then do a “Quick” release.
- Remove the lid and immediately sprinkle with the remaining cheese.
- Secure the lid until the cheese is melted completely.
- Serve immediately.
Nutrition Information per Serving:
Calories: 149
Fat: 10.5 grams
Carbohydrates: 4.7 grams
Protein: 9.5 grams
