|5 min||11 min||4|
|1 1/5 second spray||Cooking Spray, coconut oil|
|8 medium egg||Egg|
|1/4 cup||Almond milk, unsweetened (can use cow's milk or any other non-dairy milk instead)|
|1 dash||Black pepper (fresh ground)|
|1 cup||Baby spinach (fresh; chopped)|
|1/2 cup chopped||Tomato|
|2 green onion (stem)||Green onion (white and green parts, sliced)|
|1/3 cup||Parmesan cheese, shredded ((26.6g) shredded)|
Spray 6 (6-ounce, or 170 g) ovenproof custard cups or silicon cupcake wraps with cooking spray.
In a large bowl, whisk the eggs, milk, salt, and pepper until just blended. Evenly divide the spinach, tomato, and scallions among the custard cups. Pour the egg mixture over the veggies. Sprinkle the Parmesan over each.
Pour 1 cup (235 ml) water into the pressure cooking pot and place a trivet in the bottom. Place 3 custard cups on the trivet and place the second trivet on top. Place the remaining 3 cups on it. Lock the lid in place. Select High Pressure and 6 minutes cook time.
When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully open the lid and remove the cups.
No Insta-Pot or Pressure Cooker?