Preparation time: 15 minutes
Cooking time: 35 minutes
Servings: 4
Ingredients:
1 1/2 cups sliced mushrooms
1 tablespoon olive oil
1 red pepper, chopped finely
1 small zucchini, chopped
6 large eggs, well beaten
1/2 cup reduced-fat sour cream
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded cheddar cheese
Directions:
1. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Add the mushrooms and bell pepper then cook and stir for about 3 minutes. Add the zucchini and cook for 2 minutes more. Transfer vegetables to a plate. Clean the pressure cooker.
2. Beat the eggs in a large bowl, then whisk in sour cream onion powder, garlic powder, salt and pepper.
3. Combine the cheese with sautéed vegetables in a 1-quart soufflé dish. Add egg mixture then stir together. Cover the soufflé dish loosely with aluminum foil. Create a foil handle for the dish.
4. Add 1 1/2 cup of water to the pressure cooker then insert the trivet. Place the soufflé dish on the trivet.
5. Close the lid and lock. Cook for 30 minutes at high pressure. At the end of the cooking time, use the Natural Release method for 10 minutes then quick release the remaining pressure.
6. Open the lid, remove the dish and serve immediately.