Low FODMAP Instant Pot Recipes: Veggie Egg Bites
These low FODMAP Instant Pot veggie egg bites are packed with protein and fiber and such a delicious and easy on-the-go breakfast.
Equipment
- Pressure Cooker
- Silicone egg mold
Ingredients
- 5 large eggs
- 1/4 cup milk (of choice)
- 1/4 cup zucchini (chopped)
- 1/2 cup spinach (chopped)
- 1/2 bell pepper (chopped - yellow or red)
- 1/3 cup crumbled feta
- 1 tsp dried thyme
- salt & pepper to taste
- oil or oil spray (to grease the molds)
Instructions
- Use a small amount of oil or nonstick cooking spray to grease a silicone egg mold.
- Whisk together the eggs, milk, spices, and cheese. Fold in the vegetables.
- Ladle 1/4 cup of the mixture into each of the impressions in the mold. Wipe off any drips.
- Pour 1 cup of water into the Instant Pot or electric pressure cooker. Cover the mold with aluminum foil and carefully transfer the egg mold to the wire steam rack.
- Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” program to 8 minutes.The pressure cooker will take about 10 minutes to come up to full pressure.
- When the timer goes off, let the pressure release naturally for 5 minutes, then quick release by moving the pressure release knob from “Sealing” to “Venting.” If this makes you nervous, use a wooden spoon in order to keep your distance.
- Carefully remove the mold, using heat proof gloves/mit.
- Serve warm or refrigerate for up to 3 days. To re-heat, place in the microwave for 30 seconds.