4 ServingsYieldsCategoryBreakfast, Instant PotCuisineMediterraneanCooking MethodInstant Pot / Multi-CookerDietGluten Free, Low Lactose, Vegetarian
These are so quick and simple to prepare and a great protein-rich start to the day.
20 g finely grated parmesan
40 g sun-dried tomatoes in oil (drained weight) - chopped
2 tbsp milk
2 pinches black pepper
oil to line the ramekins with
Wipe the inside of 4 ramekins with oil.
Beat the eggs, sundried tomatoes, cheese, milk and black pepper together. Pour into the oil-lined ramekins.
Put 500ml water in the base of the inner pot. Place the trivet on top and set to PRESSURE for 15 mins with QPR at the end of cooking.
They will be quite risen when you open the lid but will fall back a little when served.
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