Asparagus with Cottage Cheese
(Total Time: 25 MIN| Serves: 2)
Ingredients:
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
Spices:
1 tsp salt
¼ tsp chili pepper, ground
2 tsp balsamic vinegar
¼ tsp black pepper, ground
Directions:
- Rinse the asparagus under cold running water and trim off the woody ends. Cut into bite-sized pieces and set aside.
- 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.
- Press the “Steam” button and set the timer for 10 minutes.
- 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.
- 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.
- Transfer the asparagus to a serving plate and top with cheesy mixture.
- Serve immediately.
Per serving (Calories 289 | Total Fats 18.6g | Net Carbs: 5.9g | Protein 24.1g |Fiber: 1.6g)
