BREAKFAST SMART SNACKS
PREP: 10 MINUTES | COOK: 23 MINUTES | MAKES: 7 SERVINGS
6 egg whites
2 eggs
¼ cup low-fat cottage cheese
¼ teaspoon sea salt
Coconut oil spray
¼ cup chopped roasted red bell pepper
½ cup finely chopped fresh spinach
1.Combine the egg whites, eggs, cottage cheese, and salt in a blender. Blend on high until smooth.
2.Grease a silicone egg bite mold with a small amount of coconut oil spray. Evenly divide the bell pepper and spinach in the wells. Pour the egg mixture over the top, dividing it evenly among the wells.
3.Place a cup of water in an Instant Pot along with a handled trivet. Carefully position the filled silicone mold on top of the trivet. Secure the lid, position the steam release valve to “sealing,” and cook at high pressure for 8 minutes.
4.Once the cooking cycle is complete, allow the pressure to release for 5 minutes, then move the steam release to venting. After the floating valve in the lid drops, it’s safe to open.
5.Use oven mitts to remove the trivet from the pot. Allow the egg bites to cool for 5 to 10 minutes.
Quick Tip: You’ll need a silicone egg bite mold to make this recipe—look on Amazon if you don’t have one already. Don’t have an Instant Pot? No worries! Simply place the mold on a baking sheet and bake at 350 degrees F for 40 minutes.
NUTRITION
Calories: 43
Fat: 2 g
Carbohydrates: 1 g
Sodium: 162 mg
Fiber: 1 g
Protein: 6 g
Sugar: 1 g
