About the Recipe
Ingredients
Egg whites (I used boxed eggwhites)
Kale
Celery
Carrot
Onion
Shredded cheese of your choice
Salt & Pepper to taste
Avacado for side if desired. (Salted and peppered in this picture)
Preparation
Use a veggie chopper to finely chop all veggies (small batches are fine) - (or use a sharp knife and finely chop by hand this will increase the prep time)
Add chopped veggies to the bowl
Add salt and pepper - stir with a rubber spatula (taste and add more salt/pepper if needed)
Pour egg whites into bowl with chopped veggies
Add shredded cheese (I like a cheese grater and freshly grate the cheese over my bowl when I can.)
Use hand held mixer (or whatever you have) and beat until veg is covered in cheese
Use scoop/dipper and pour into egg bite mold for instantpot - cover with silicone lid
Put instantpot lid on so it will hold the pressure / high heat cook for 5 minutes / allow to come down from pressure 10 minutes. Remove lid and allow to cool in pot for 5 minutes.
ENJOY!