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By :The Instant Pot Diabetes Cookbook |
Course | Breakfast, Lunch, Main Course |
Difficulty | Medium |
Browse Category | Breakfast |
Duration | 30-60 min |
Diet | Diabetes |
Cooking Technique | Pressure Cook |
Main Ingredient | Baby Spinach, Brown or Green Lentils, Dried Bay Leaves, Eggs |
Prep Time | 13 minutes |
Cook Time | 19 minutes |
Servings |
4 servings
|
Ingredients
|
NUTRITION FACTS
Choices/Exchanges: 1 1/2 Starch, 2 Medium-Fat Protein, 1/2 Fat
Calories: 280; Calories from Fat: 140; Total Fat: 15.0 g; Saturated Fat: 3.0 g; Trans Fat: 0.0 g; Cholesterol: 185 mg; Sodium: 390 mg; Potassium: 590 mg; Total Carbohydrate: 22 g; Dietary Fiber: 9 g; Sugars: 2 g; Protein: 16 g; Phosphorus: 275 mg
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Using my duo-evo-plus – the red lentils I used came to mush after the 4 minutes. (Perhaps the black are a better choice… or less time for the red.)
The lemon/olive oil sauce was excellent!
Eggs in the ramekins came out slightly uncooked, so may be I will leave them in a little longer after the 1 minute cooking.
Also found the portion wanting – will find a vessel twice the size of a ramekin for two eggs
I’d also like to see ingredients measured by weight rather than volume.
Thank you for the recipe! I use a silicone trivet and it’s much better than the metal trivet that came with the instant pot. I got it on Amazon: https://www.amazon.com/dp/B082XZNGPJ
This recipe was amazing! We loved it! I did add some fried pancetta as a garnish in our bowls. It added a little crunch which really balanced out the texture of the dish. I am sure that bacon would also be amazing.
Highly recommend this simple and deelish recipe!
Thank you for sharing such a healthy breakfast delight! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K