Italian Greens and Eggs

This recipe is not only super quick and healthy, but adding a few more eggs gives you breakfast the next day! Now that’s efficient meal planning!

Italian Greens and Eggs

Prep Time:  15 minutes

Cook Time:  8 minutes

Passive Time:  10 minutes

Serves:  4

By:  Urvashi Pitre



1 cup thinly sliced onion

1 teaspoon kosher salt

1 teaspoon black pepper

1/4 cup water

1 package frozen chopped kale broken into 3 or 4 blocks, 16-ounce

1 red bell pepper stemmed, seeded, and sliced

4 large eggs

4 ounces grated parmesan cheese

1 teaspoon ground nutmeg

cooked rice or bread for serving



  1. In the Instant Pot, combine the onion, salt, pepper, and water. Stir to combine.
  2. Place the kale on top of the onion. Scatter the bell pepper on top of the kale. Do not stir. Place a trivet on top of the vegetables. Place the eggs (still in their shells) on top of the trivet.
  3. Secure the lid on the pot. Close the pressure-release valve. Select Manual/Pressure Cook and set the pot at High pressure for 5 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then quick-release any remaining pressure.
  4. Meanwhile, fill a large bowl with ice cubes and water. Remove the eggs and place in the ice bath. Allow to cool for 5 minutes.
  5. Add the Parmesan cheese and nutmeg to the hot vegetables and stir until well blended.
  6. Peel and slice the hard-cooked eggs and gently mix them into the vegetables. Serve with rice or bread.