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Instant Pot Watercress Omelet
Course
Breakfast
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
Calories
207
kcal
Author
Corrie
Ingredients
2
teaspoon
extra-virgin olive oil
1
cup
watercress
chopped
4
large
organic eggs
beaten
1
cup
cheddar cheese
shredded
to taste
Salt and freshly ground black pepper,
Instructions
Pour the oil in the Instant Pot and select “Sauté”.
Add watercress and cook for about 1 minute.
In a bowl, add cheese, eggs, salt and black pepper and beat till well combined.
Transfer mixture into Instant Pot and cook for 2 minutes.
Secure the lid and cook under “Manual” and “High Pressure” for about 3 minutes.
Select “Cancel” and carefully do a quick release.
Dish out and serve hot.
Nutrition
Calories:
207
kcal