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Instant Pot Cream Cheese Scallion Omelet
Course
Breakfast
Cuisine
Thai
Prep Time
15
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
20
minutes
minutes
Servings
3
Calories
153
kcal
Author
Corrie
Ingredients
3
large
eggs
½
cup
water
1
teaspoon
garlic powder
3
scallions
chopped
1
teaspoon
sesame seeds
½
tablespoon
olive oil
3
tablespoon
cream cheese
to taste
Salt and freshly ground black pepper
Instructions
Arrange the trivet in the bottom of Instant Pot. Add 1 cup of water in Instant Pot.
In a heatproof bowl, add egg, water, garlic powder, salt and black pepper and beat until well combined.
Stir in scallion and sesame seeds.
Place the bowl on top of trivet.
Secure the lid and cook under “Manual” and “High Pressure” for about 5 minutes.
Select “Cancel” and carefully do a Quick release.
Serve immediately.
Nutrition
Calories:
153
kcal
|
Carbohydrates:
3
g
|
Protein:
8
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
202
mg
|
Sodium:
122
mg
|
Potassium:
137
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
584
IU
|
Vitamin C:
2
mg
|
Calcium:
59
mg
|
Iron:
1
mg