Ingredients

The following ingredients have 4 Servings
  • 4 eggs (large )
  • ½ cup cottage cheese
  • ½ cup cheddar cheese (grated )
  • 1/3 cup fat free Greek yoghurt
  • 1 tsp hot sauce (optional)
  • 4 tbsp red bell pepper (finely chopped )
  • 3 tbsp spinach (finely chopped )
  • salt
  • black pepper (ground)

Instruction

  • Add the eggs, cottage cheese, grated cheese, yoghurt, hot sauce if using, salt and pepper to a blender and blend until light and fluffy about 2 mins.
  •  Spray the egg bites silicone mould with a low-calorie cooking spray.
  • Divide the red bell pepper and spinach between the moulds.
  • Divide the egg mixture between the mould cups. Wrap mould with foil, or place the plastic lid on top of the silicone egg mould. Do not completely secure the lid; just lay it on top of the mould.
  •  Pour 1 cup of water into the Instant Pot inner liner and add the wire trivet. Carefully place the filled silicone mould on top of the trivet.
  • Secure the lid and make sure the steam knob is in the “Sealing” position. Press the “Steam” button and adjust the time to 8 minutes using the + and – buttons.
  •  Once cook time is complete, allow for a natural pressure release of 5 mins. Then perform a quick pressure release.
  • Carefully remove the mould from the Instant Pot and allow the egg bites to cool for a few mins before turning out onto a wire cooling rack. Tip: put the wire cooling rack on top of the mould, then invert and gently push each of the egg bites out. This way you avoid having the mould break.