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Instant Pot Eggs Zucchini
Course
Breakfast
Cuisine
Indian
Keyword
Eggs Zucchini, zucchinis
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
1
Calories
232
kcal
Author
Corrie
Ingredients
1
egg
1
small zucchini
peeled and diced
1
teaspoon
ginger-garlic paste
1
tablespoon
olive oil
½
cup
onion
finely chopped
½
cup
water
½
teaspoon
red chili powder
½
teaspoon
cumin seeds
½
teaspoon
ground turmeric
½
teaspoon
salt
Instructions
Turn on the instant pot and select sauté.
Add olive oil, onions, ginger garlic paste and sauté for 4 minutes.
Add zucchini, water and spices in the instant pot.
Close the lid of the instant pot.
Set instant pot to Manual at high pressure and cook for 6 minutes. Release the pressure naturally through steam vent.
Break the eggs in the pot.
Select sauté and stir until a crumbly mixture is formed.
Nutrition
Calories:
232
kcal
|
Carbohydrates:
9
g
|
Protein:
7
g
|
Fat:
19
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
164
mg
|
Sodium:
1255
mg
|
Potassium:
241
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
548
IU
|
Vitamin C:
6
mg
|
Calcium:
62
mg
|
Iron:
2
mg