ZIPLOCK BAG OMELETTE RECIPES

Steps:

• Combine the Chicken Mixture ingredients in a ziplock bag, mix to thoroughly coat chicken and refrigerate at least 30 minutes up to 24 hours.
• Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
• When oil gets hot, add onion, garlic, turmeric, garam masala and chili powder to the pot and saute until onion is soft, 3-4 minutes.
• Add tomatoes and tomato sauce to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add the chicken and the yogurt marinade to the pot and stir.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for strong>5 minutes.
• When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
• Carefully remove the meat from the pot to a cutting board and coarsely chop.
• Stir in the cream, add back the chicken and adjust the seasonings.
• Garnish with cilantro and serve warm over rice or with naan or roti.

Steps:

• Preheat oven to 375 degrees F. Line a 12-count muffin pan with silicone liners or coat with non-stick cooking spray.
• In a large bowl or measuring cup, crack the eggs, add the salt and pepper, and whisk together.
• Fill each well halfway up with the egg mixture. Add the filling ingredients on top. If there's egg left over, pour it on top to fill the wells up to 3/4 full.
• Bake for 15 minutes or until the muffins are set (no jiggle when touched).