Italian Greens and Eggs
By :Urvashi Pitre
instant pot recipes, italian greens, pressure cooker recipes
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?
instant pot recipes, italian greens, pressure cooker recipes
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Cuisine Italian, Modern
Difficulty Easy
Browse Category Breakfast
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Eggs, Kale, Red Pepper
Prep Time 15 minutes
Cook Time 8 minutes
Passive Time 10 minutes
Servings
4 servings
Ingredients
  • 1 cup thinly sliced onion
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 cup Water
  • 1 package frozen chopped kale broken into 3 or 4 blocks, 16-ounce
  • 1 red bell pepper stemmed, seeded, and sliced
  • 4 large eggs
  • 4 oz grated parmesan cheese
  • 1 tsp ground nutmeg
  • cooked rice or bread for serving
Cuisine Italian, Modern
Difficulty Easy
Browse Category Breakfast
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Eggs, Kale, Red Pepper
Prep Time 15 minutes
Cook Time 8 minutes
Passive Time 10 minutes
Servings
4 servings
Ingredients
  • 1 cup thinly sliced onion
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 cup Water
  • 1 package frozen chopped kale broken into 3 or 4 blocks, 16-ounce
  • 1 red bell pepper stemmed, seeded, and sliced
  • 4 large eggs
  • 4 oz grated parmesan cheese
  • 1 tsp ground nutmeg
  • cooked rice or bread for serving
instant pot recipes, italian greens, pressure cooker recipes
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. In the Instant Pot, combine the onion, salt, pepper, and water. Stir to combine.
  2. 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.
  3. 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.
  4. 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.
  5. Add the Parmesan cheese and nutmeg to the hot vegetables and stir until well blended.
  6. Peel and slice the hard-cooked eggs and gently mix them into the vegetables. Serve with rice or bread.
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