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
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INSTRUCTIONS
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In the Instant Pot, combine the onion, salt, pepper, and water. Stir to combine.
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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.
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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.
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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.
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Add the Parmesan cheese and nutmeg to the hot vegetables and stir until well blended.
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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