Cooking Instructions
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Step 1
Separate the yolk of the
Eggs (8)
from the whites and set whites aside. Discard yolk or save to use in another recipe.
Step 2
Pour
Water (240 mL)
into the base of the Instant Pot or electric pressure cooker and set aside.
Step 3
Place the Egg Whites,
Parmesan, Romano & Asiago Cheese Blend (115 g)
,
Cottage Cheese (110 g)
, and
Heavy Cream (60 mL)
into a blender, food processor, or cup for an immersion blender and blend down until smooth.
Step 4
Julienne the
Sun-Dried Tomatoes (15 g)
.
Step 5
Divide the
Crumbled Feta Cheese (75 g)
,
Fresh Baby Spinach (15 g)
, and sun-dried tomatoes among the sections of a silicone egg mold.
Step 6
Pour the egg mixture onto each of the egg mold sections over the feta, spinach, and sun-dried tomatoes.
Step 7
Place the egg mold onto the metal steamer rack and lower into the pressure cooker.
Step 8
Lightly cover the egg mold with foil and secure the lid. Turn the vent to 'sealed' and set the pressure cooker to 'Steam' for 8 minutes. Once done, allow the natural pressure to release (this took about 10 minutes).
Step 9
Remove the mold and set aside to cool for a few minutes before popping the egg bites out.
Step 10
Enjoy right away or store in an air-tight container in the fridge for 3-5 days. Remove from the fridge and zap in the microwave for a few seconds to enjoy!
