Description
A wholesome skillet meal with fluffy brown rice, tender potatoes, steamed broccoli, and eggs. It’s a nutrient packed meal that can be served for breakfast, lunch, or dinner!
Ingredients
Scale
- 1 cup water or broth
- 2/3 cup brown rice
- 2 medium Russet potatoes
- 6 eggs
- 1 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 (12 oz) package frozen broccoli
- 2 Tbsp water
- 2 Tbsp coconut oil
Instructions
- Pour 1 cup water into Instant Pot. Sprinkle in the brown rice. Lay potatoes into the pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 22 minutes.
- Meanwhile whisk the eggs in a medium bowl with ½ tsp salt, ½ tsp pepper, onion powder, garlic powder and basil. Set aside.
- Heat a large pan over medium heat. Add in the 2 Tbsp of water and broccoli and place the lid on the pan and let the broccoli steam for about 10 minutes or until cooked through. Turn off heat.
- Once the Instant Pot timer has gone off let the pot sit for 10 more minutes and then move the valve to venting. Remove the lid.
- Slice up the potatoes into cubes.
- Turn the heat on the broccoli pan to medium high. Add in the coconut oil and let it melt. Add in the rice, potatoes and egg mixture and remaining ½ tsp of salt and pepper. Stir. Cover and let cook on low for 5 minutes. Remove the lid and turn off the heat.
- Serve and enjoy!
- Method: Instant Pot and Stove