Spinach Mushroom Breakfast Bowl-Instant Pot
Light, fresh Spinach Mushroom Breakfast Bowl cooked in the Instant Pot. Ready in 45 minutes. Perfect for breakfast, brunch or any time of the day. Vegetarian, gluten free, dairy free.
Servings 4 servings
- 4 cups fresh spinach
- ⅓ cup onions chopped
- ⅔ cup mushrooms sliced
- 6 garlic cloves sliced
- 3 eggs
- 1 ½ cups soy or almond milk
- 2 slices of toasted gluten free bread cut into cubes, preferably the heels
- 2 tablespoon fresh basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoon olive oil
Saute onions, mushrooms and garlic in olive oil
Select bowl that will fit inside of your instant pot. Grease bowl with olive oil
Add onions, mushrooms and garlic to bowl
Add bread cubes
Mix eggs and milk in separate bowl; add salt and pepper. Pour into bowl with vegetables
Add fresh basil. Stir.
Place bowl on top of trivet and into Instant Pot
Cook 30 minutes on high pressure. Let pressure release naturally, NP, approximately 15 minutes.
Serving: 1g | Calories: 392kcal