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HomeItalian Greens and Eggs

Italian Greens and Eggs

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?

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

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.

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

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