Mushroom Cheese Omelet

Servings: 4

Cooking Time: 10 minutes


5 eggs, lightly beaten

2 tbsp. butter

1 onion, chopped

2 tbsp. chives, minced

1 ½ cups mushrooms, sliced

½ cup coconut milk

½ tbsp. cheddar cheese

1 bell pepper, chopped


Add butter into instant pot and set on Sauté mode.

In a bowl, whisk eggs until well combined. Add remaining ingredients and mix well.

Pour egg mixture into instant pot and cook for 2 minutes.

Seal pot with lid and select manual high pressure for 8 minutes.

Quick release pressure then open the lid.

Serve hot and enjoy.

Nutrition Values:

Calorie: 229; Carbohydrates: 7.8g; Protein: 9.4g; Fat: 18.9g; Sugar: 4.6g; Sodium: 131mg

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