| 7 | 16 | 36 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 11 min | 4 |
| 1 1/5 second spray | Cooking Spray, coconut oil |
| 4 large egg | Egg white |
| 1/4 cup | Coconut milk, sweetened (can use water as substitute) |
| 1/4 tsp | Salt |
| 1 cup | Kale (fresh; chopped) |
| 1 bunch | Green onion (chopped) |
| 1/2 cup | Broccoli florets (chopped) |
Spray 6 (6-ounce, or 170 g) ovenproof custard cups or silicon cupcake wraps with cooking spray.
In a large bowl, whisk the eggs, coconut milk, and salt until just blended. Evenly divide the veggies among the custard cups. Pour the egg mixture over the veggies.
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?
| Meat Alternative | 0.5 |
| Vegetables | 0.7 |
