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?

Cuisine

Italian, Modern

Course

Breakfast, Side Dish

Difficulty

Easy

Duration

30-60 min

Diet

Gluten Free, Low Carb, Nut Free

Cooking Technique

Pressure Cook

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, water

Prep Time

15 min

Cook Time

8 min

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.