Sun-Dried Tomato & Spinach Egg White Bites

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

8

Eggs , separated

1 cup

Parmesan, Romano & Asiago Cheese Blend , shredded

1/2 cup

Cottage Cheese

1/4 cup

Heavy Cream

1/2 cup

Crumbled Feta Cheese

1/2 cup

Fresh Baby Spinach

1/4 cup

Sun-Dried Tomatoes , julienned

1 cup

Water

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 (1 cup) 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 (1 cup) , Cottage Cheese (1/2 cup) , and Heavy Cream (1/4 cup) into a blender, food processor, or cup for an immersion blender and blend down until smooth.

Step 4

Julienne the Sun-Dried Tomatoes (1/4 cup) .

Step 5

Divide the Crumbled Feta Cheese (1/2 cup) , Fresh Baby Spinach (1/2 cup) , 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!