Skinny Spinach Muffins
🍳 Cook: 15 min
Nutrition
per per serving236
Calories
13.2g
Protein
3.3g
Carbs
18.8g
Fat
Ingredients
| 1.5 cup | 360 ml | spinach, chopped |
| 0.5 cup | 120 ml | cheddar cheese, grated |
| 0.33 cup | 79 ml | double cream |
| 0.5 tsp | 2.5 ml | cayenne pepper |
| 0.25 cup | 60 ml | green onions, chopped |
| 0.25 cup | 60 ml | cream cheese |
| — | sea salt | |
| — | freshly ground black pepper | |
| 1 | ripe tomato, chopped | |
| 6 | eggs |
Instructions
- Skinny Spinach Muffins (Ready in about 15 minutes | Servings 6).
Per serving: 236 Calories; 18.8g Fat; 3.3g Carbs; 13.2g Protein; 2.2g Sugars.
- Start by adding 1 cup of water and a metal rack to the Instant Pot. Now, spritz a muffin tin with a nonstick cooking spray.
- In a mixing dish, thoroughly combine the eggs, double cream, cream cheese, salt, black pepper, and cayenne pepper.
- Then, divide the spinach, green onions, tomato, and scallions among the cups. Pour the egg mixture over the vegetables. Top with cheddar cheese.
- Lower the cups onto the rack.
- Secure the lid. Choose "Manual" mode and High pressure; cook for 10 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid. Serve immediately.