This is a super-efficient recipe that allows you to make eggs and veggies at the same time. It’s a light and colorful supper, and if you make more eggs than the recipe calls for, you will have breakfast done at the same time. How’s that for #ruthlessefficiency?
1package frozen chopped kalebroken into 3 or 4 blocks, 16-ounce
1red bell pepperstemmed, seeded, and sliced
4ozgrated parmesan cheese
cooked rice or breadfor serving
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In the Instant Pot, combine the onion, salt, pepper, and water. Stir to combine.
Place the kale on top of the onion. Scatter the bell pepper on top of the kale. Do not stir. Place a trivet on top of the vegetables. Place the eggs (still in their shells) on top of the trivet.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then quick-release any remaining pressure.
Meanwhile, fill a large bowl with ice cubes and water. Remove the eggs and place in the ice bath. Allow to cool for 5 minutes.
Add the Parmesan cheese and nutmeg to the hot vegetables and stir until well blended.
Peel and slice the hard-cooked eggs and gently mix them into the vegetables. Serve with rice or bread.