Rinse leeks under cold running water.

Drain in a large colander and place on a clean work surface.

Using a sharp knife, cut into one-inch long pieces.

Set aside.

Plug in the instant pot and grease the stainless steel insert with olive oil. Press the ‘’Sauté’’ button and add mustard seeds.

Stir-fry for 2-3 minutes.

Now add leeks and butter.

Cook for 5 minutes, stirring constantly. Gently crack three eggs and season with dried rosemary, chili flakes, and salt.

Cook until set, for approximately 4 minutes.

Turn off the pot.

Serve immediately. Per Serving(Calories 292| Total Fats 26.5g | Net Carbs: 6g | Protein 9g |Fiber: 0.8g)