CHEDDAR HERBED STRATA INSTAPOT

​Ingredients

• 6 eggs

• 1 cup of filtered water

•  1 cup Cheddar cheese (full-fat; shredded)

•  1 cup spinach (chopped)

•   ½ tbsp. butter (salted, grass-fed; softened)

•   4 oz. onion (¼ small onion; thinly sliced)

•  ½ tsp. black pepper (freshly ground)

•  ½ tsp. kosher salt

• ½ tsp. Dijon mustard

• ½ tsp. paprika

•   ½ tsp. cayenne pepper

•   ½ tsp. cilantro dried

•   ½ tsp. sage (dried)

•   ½ tsp. parsley (dried)

Directions1. Pour the filtered water into the insert pot of the Instant Pot, and then insert the trivet. Combine eggs with, butter, black pepper, cayenne pepper, cheese, cilantro, mustard, parsley, paprika, sage, spinach, onion, salt, and baking soda. Mix well to combine. Transfer the mixture into a well-greased dish that is safe in the Instant Pot.

2. Carefully lower the dish onto the trivet in the pot, using a sling, if desired. Loosely cover with aluminum foil.

3. Tightly secure the lid, ensuring that the pressure release valve is set to “Sealing”. Then press “Manual/Pressure Cook” and adjust the time to 40 minutes cooking on “High Pressure.” Start cooking.

 4. Once the pot beeps to signal the end of cooking, leave it for 10 minutes to release the pressure naturally. Then switch the pressure release valve to “Venting” to allow the remaining pressure to disperse.

5. Unlatch the lid and open the Instant Pot. Remove the dish and wait a few minutes to cool 6. Serve and enjoy.

 Yield: 4 servings. Nutritional content per serving: Calories: 179; Fat: 7.2 g; Net carbs: 2 g; Protein: 10.3 g; Fiber: 0.6 g; Sugar: 0.8 g.