Keto Low-Carb Egg White Omelet Vegetable Bites
Keto Low-Carb Egg white omelet vegetable bites are a quick and easy gluten-free, pressure cooker recipe. This high-protein breakfast is great for vegetarians and anyone following a keto lifestyle or ketosis dieting. These bites are freezer friendly and pack well for breakfast on-the-go.
Servings 9
Calories 94kcal
Ingredients
- 3/4 cup AllWhites® egg whites
- 1/4 cup cottage cheese
- 1/4 cup heavy whipping cream
- 1 cup shredded cheddar cheese
- 1/4 finely chopped red pepper 1/4 of a whole pepper
- 1/4 finely chopped green pepper 1/4 of a whole pepper
- 1/4 cup finely chopped onion
- 1/4 cup spinach I used frozen and drained
- 2 tablespoons chopped mushrooms
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 cup water
Instructions
- Add the egg whites, cottage cheese, whipping cream, shredded cheese, salt and pepper to a blender. Blend for 30-45 seconds until well blended.
- Add 1 cup of water to a pressure cooker Add a trivet or basket to the cooker.
- Carefully, add the baby-food container to the pressure cooker.
- Either pour the mixture or use a ladle, spoon the egg mixture into each of the compartments of the baby-food container.
- Top with the chopped peppers, spinach, onions, and mushroom.
- Cover the baby food container with foil.
- Place the lid on the pressure cooker and seal. Set the pressure cooker to the Steam setting. Cook for 12 minutes.
- Allow the steam to naturally release for 10 minutes, instead of immediate quick release.
- Press the release button, open the pot, and remove the container.
- Allow the egg bites to cool for a few minutes.
- To remove the bites, I carefully pushed up on the bottom of each. From there, each should slide right out.
Notes
You will need a 9 bite compartment pressure cooker accessory for this recipe. Baby food containers (to make your own baby food) work well.
Nutrition
Calories: 94kcal