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By :The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty |
Course | Beverages, Main Course |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Breakfast |
Duration | 15-30 min |
Cooking Technique | Pressure Cook |
Prep Time | 10 minutes |
Cook Time | 18 minutes |
Servings |
8 servings
|
Ingredients
|
CALORIES: 122 | FAT: 7g | PROTEIN: 10g | SODIUM: 603mg | FIBER: 1g | CARBOHYDRATES: 3g | SUGAR: 1g
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Enjoyed this. We modified it just a bit. Using egg whites, we left out the water. This reduces the sogginess by using egg whites.
Really, really watery and did not cook in the 18 min. Ended up pouring off a lot of the juices and cooking for another 10 min. The taste was great though! Next time I will leave out the water and cook for 30 minutes
I followed the recipe as it said except I substituted kale for the spinach. Mine also was really watery and looked like the eggs were undercooked. I cooked it in the microwave for a couple of minutes to firm up the eggs. It was very tasty and I will try it again without the water also or maybe using egg whites.
This appears to be an intriguing recipe. I’m wondering if anyone has added some cheese to it? I’m thinking that the cheese would enhance this and could turn it into a brunch or dinner item to serve with a hearty red wine.
Thank you for sharing this wonderful dish idea. For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K