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3.68
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31
votes
Instant Pot Omelette Casserole
This is great for breakfast for dinner, or even for breakfast.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Breakfast
Cuisine:
American
Method:
Instant Pot
Servings:
4
-6 servings
Calories:
184
kcal
Author:
Corinne Schmitt
Ingredients
1/2
cup
mozzarella cheese plus 1 Tablespoon
grated
1
cup
mushrooms
diced
1/2
green pepper
diced
1
cup
roasted potatoes
leftover potatoes work great
6
eggs
1/4
cup
milk or cream
optional
Parsley
optional garnish
Instructions
Grease or line a large ramekin or casserole dish.
Place 1/4 cup mozzarella in the bottom of the dish.
Mix together the mushrooms, green peppers and potatoes and add on top of the cheese.
In a medium-sized bowl, whisk the eggs, then add the milk and 1/4 cup mozzarella and combine well.
Pour the eggs over the vegetables and place the dish carefully in the IP.
Add 1 cup of water to the IP and secure the lid.
Select "manual" for 10 minutes.
Natural release.
Garnish with 1 Tablespoon cheese and parsley, optional.
Notes
Weight Watchers Freestyle =
1 Point per serving for 6 servings when using fat-free cheese and milk
Nutrition
Calories:
184
kcal
|
Carbohydrates:
10
g
|
Protein:
14
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Cholesterol:
258
mg
|
Sodium:
195
mg
|
Potassium:
441
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
531
IU
|
Vitamin C:
18
mg
|
Calcium:
141
mg
|
Iron:
3
mg