Eggs Breakfast


(Prep + Cooking Time: 30 minutes | Servings: 6)
Ingredients:

1 cup ham; cooked and crumbled.

1 cup kale leaves; chopped.

1 cup water

1 yellow onion; finely chopped

1/2 cup heavy cream

6 eggs

1 tsp. herbs de Provence

1 cup cheddar cheese; grated

Salt and black pepper to taste


Directions:

In a bowl; mix eggs with salt, pepper, heavy cream, onion, kale, cheese and herbs, whisk very well and pour into a heat proof dish.

Put 1 cup water in your instant pot; place dish in the steamer basket, close the instant pot lid and cook at High for 20 minutes

Release the pressure, open the instant pot lid, remove the dish, divide eggs between plates and serve.

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