Ingredients

The following ingredients have 4 Servings
  • 6 eggs
  • 1/2 cup (120 ml) milk
  • 1/2 dried oregano
  • 1/2 tsp ground paprika
  • Salt
  • 1 cups (150g) cauliflower florets (uncooked but cut up small)
  • 1 red bell pepper (deseeded and finely chopped)
  • 2 spring onions (scallions)
  • 3/5 cup (100g) diced cooked bacon
  • 1 cups (125g) grated cheddar cheese

Instruction

  • Mix together the eggs, milk, oregano, paprika and salt in a bowl.
  • Lightly oil the cake pan and then layer the ingredients starting with the cauliflowers, red pepper, spring onions, bacon and cheddar cheese.
  • Pour on the egg mixture, wrap the cake pan in aluminium foil and place cake pan on the trivet.
  • Add the water into the Instant Pot insert and add in the trivet.
  • Lock the lid, set to sealing, select pressure cook (or manual) on high pressure and set time for 20 mins.
  • Let cook until done, natural pressure release for 10 mins, then do a quick pressure release.
  • Remove pan from Instant Pot, remove the foil and let cool in the pan for 10 mins. Then carefully invert, transfer to a wire cooling rack and let cool.