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Instant Pot Omelette Casserole

This is great for breakfast for dinner, or even for breakfast.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 -6 servings
Calories 184kcal

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.

Video

Notes

Weight Watchers Freestyle = 1 Point per serving for 6 servings when using fat-free cheese and milk

Nutrition

Calories: 184kcal | Carbohydrates: 10g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 258mg | Sodium: 195mg | Potassium: 441mg | Fiber: 2g | Sugar: 2g | Vitamin A: 531IU | Vitamin C: 18mg | Calcium: 141mg | Iron: 3mg