Paleo meals

Asparagus with Cottage Cheese

(Total Time: 25 MIN| Serves: 2)

1 cup asparagus, trimmed and chopped
½ cup cottage cheese, crumbled
2 tbsp Greek yogurt, full-cream
4 large eggs, beaten
2 garlic cloves, finely chopped
1 tbsp olive oil

1 tsp salt
¼ tsp chili pepper, ground
2 tsp balsamic vinegar
¼ tsp black pepper, ground


  1. Rinse the asparagus under cold running water and trim off the woody ends. Cut into bite-sized pieces and set aside.
  2. Plug in your instant pot and pour one cup of water in the stainless steel insert. Position a trivet on the bottom and place a steam basket on top. Add the asparagus and sprinkle with some salt. Close the lid and adjust the steam release handle.
  3. Press the “Steam” button and set the timer for 10 minutes.
  4. When done, perform a quick release of the pressure and open the pot. Remove the steam basket and water from the pot and wipe with a kitchen paper.
  5. Now, add olive oil to the stainless steel insert and press the “Sauté” button. Add garlic and cook for 1 minute. Add eggs, cheese, and yogurt. Sprinkle with chili, salt, and pepper. Cook for 3-4 minutes, or until eggs are set. Turn off the pot.
  6. Transfer the asparagus to a serving plate and top with cheesy mixture.
  7. Serve immediately.
    Per serving (Calories 289 | Total Fats 18.6g | Net Carbs: 5.9g | Protein 24.1g |Fiber: 1.6g)