Ingredients

The following ingredients have 4 Servings
  • 6 eggs
  • 1/2 cup milk (see note 1)
  • 2 bell peppers (finely chopped)
  • 1/2 cup frozen spinach chunks (leave frozen; see note 2)
  • 1 cup cheese (shredded; mozzarella or cheddar)
  • 1/4 teaspoon salt
  • 4 slices bacon (cooled + chopped)

Instruction

  • Mix together ingredients- in a bowl or large measuring cup, beat the eggs. Mix in the milk, bell peppers, frozen spinach, salt, bacon and 2/3 of the shredded cheese.
  • Prepare the Instant Pot- place 1 cup (for the 6 quart) or 1.5 cups (for the 8 quart) in the stainless steel insert of the Instant Pot. Place the trivet on top and a well-greased 7 inch cake pan (*note 4) on the trivet.
  • Add egg mixture- carefully pour the egg mixture into the cake pan. Sprinkle the top with reserved shredded cheese.
  • Cover- carefully work a piece of aluminum foil over the pan, working the edges around the cake pan. It does not have to be super tight.
  • Cook- Place the lid on the Instant Pot, set the steam release handle to ‘sealing’, and pressure cook on high pressure for 30 minutes. Once the Instant Pot beeps, perform a quick pressure release by carefully transferring the steam release handle to the ‘venting’ position.