Cheesy Onion Omelet

(Ready in about: 10 min | Servings: 1)


Ingredients:



2 eggs

½ onion; sliced

1 tablespoon olive oil

2 tablespoon grated cheddar cheese

1 teaspoon soy sauce

¼ teaspoon pepper


Directions:



Whisk the eggs along with the pepper, onion, and soy sauce, in а bowl, until well-combined. Grease а baking tray with olive oil and pour in the eggmixture.

Close the crisping lid and cook for 5-6 minutes on Air Crisp mode at 350 F. Once the timer beeps, check to ensure the eggs have set.

Top with the grated cheddar cheese. Fold the omelet in half and serve with а green salad.

Vegetable Stock

(Ready in about: 55 min | Servings: 10)


Ingredients:



2 onions; chopped

2 carrots; chopped

4 garlic cloves

10 peppercorns

2 bay leaves

8 cups cold water, filtered

1 cup bell pepper; chopped

2 cups celery; chopped

1 cup kale

A handful of rosemary

A handful of parsley

Salt to taste


Directions:


In the pot, add onions, carrots, parsley, bay leaves, garlic, kale, celery, rosemary, and peppercorns; top with cold water. Seal the pressure lid, press Pressure, setto High, and set the timer to 15 minutes; press Start.

Release pressure naturally for 15 minutes, then release the remaining pressure quickly. Use а wide and shallow bowl to hold the stock you strain through аfine-mesh strainer.

Allow cool to room temperature. Seal into jars and place in the refrigerator for а maximum of 2 weeks.