Italian Greens and Eggs

By: Urvashi Pitre

Italian Greens and Eggs
cuisine icon Cuisine
Italian, Modern
cuisine icon Course
Breakfast, Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free, Low Carb, Nut Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 4 servings, black pepper, breakfast, contributed, cook 8 min, cooked rice or bread, easy, gluten free, grated parmesan cheese, ground nutmeg, instant pot, instant pot recipe, italian, kosher salt, large eggs, low carb, modern, nut free, package frozen chopped kale, prep 15 min, pressure cook, pressure cooker recipes, red bell pepper, side dish, thinly sliced onion, Urvashi Pitre, water

prep icon Prep Time
15 min
cook icon Cook Time
8 min

serving icon 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
  • 1 red bell pepper
  • 4 large eggs
  • 4 oz grated parmesan cheese
  • 1 tsp ground nutmeg
  • cooked rice or bread
Instructions
  • In the Instant Pot, combine the onion, salt, pepper, and water. Stir to combine.
  • 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.
  • 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.
  • 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.
  • Add the Parmesan cheese and nutmeg to the hot vegetables and stir until well blended.
  • Peel and slice the hard-cooked eggs and gently mix them into the vegetables. Serve with rice or bread.
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