I finally did it. I bought an instant pot. I had looked at them over the past year… Black Friday, cyber Monday… after Christmas sales. Then suddenly Williams Sonoma has these things on crazy sale and I took the leap. As a vegetarian I wasn’t sure what this machine had to offer me, but now I know… Risotto! Amazingly delicious, smooth creamy risotto. This holiday weight is never coming off with risotto at my fingertips like this!
I couldn’t decide between asparagus or mushroom risotto… so I had both.
Anyway, in an effort to maintain my health while eating massive quantities of risotto (asparagus risotto, mushroom risotto, 3 cheese risotto.. you get the idea), I got up early this morning and ran, swam, ran, swam and returned home dirty and hungry. Not cereal or yogurt and berries hungry but EGG Hungry. So I decided to try a little mini quiche type deal. It was worth it. In the time it took me to shower and change these little amazing bites were ready to go on my plate!
Hello Gorgeous!
Gouda & sun-dried tomato Egg bites
4 eggs
1/2 cup half and half
1/4 cup shedded Gouda (mine was chunky more than shredded)
1/4 cup Parmesan cheese
Whisk these together in a bowl
Mix it up baby!
Meanwhile, set instant pot to sauté and add
Splash of olive oil
Handful of fresh spinach chopped
1 clove garlic chopped
1 jalapeño seeded & chopped
1 mini red pepper chopped
3-4 sundried tomatoes chopped
Dash salt
One pot cooking
Once softened, divide into silicone molds, cover with egg mixture
Add 1 cup of water to instant pot, lower silicone mold into pot on trivet, cover loosely with foil and steam for 7 mins. Allow to cool using “natural” for 7 mins then release pressure. Take out and YUM!!!❤️
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