Cheesy Egg Casserole Recipe
Ingredients :
2 teaspoons olive oil
1-1/2 cups sliced fresh mushrooms
1 small onion, finely chopped
1/2 cup finely chopped sweet red pepper
1 can (10 ounces) diced tomatoes and green chiles, drained well
1/2 teaspoon salt
1/4 cup vegetable broth
1 cup chopped fresh kale or baby spinach
8 large eggs
1/2 cup 2% milk
1/2 teaspoon pepper
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded pepper jack cheese
OPTIONAL: sour cream, salsa, thinly sliced green onions and hot pepper
sauce
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium
heat; add oil. When oil is hot, cook and stir mushrooms, onion and sweet red
pepper until crisp-tender, 3-5 minutes. Add tomatoes and broth, stirring to
loosen browned bits from pan. Press cancel. Add kale; stir until wilted.
In a large bowl, whisk eggs, milk, salt and pepper. Stir in cheeses and
kale mixture. Pour into a greased 4-cup dish. Wipe pressure cooker clean. Place
trivet insert and 1 cup water in pressure cooker. Cover baking dish with foil.
Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the
sling to lower the dish onto the trivet. Lock lid; close pressure-release
valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure.
Using foil sling, carefully remove baking dish. Let stand 10 minutes. Serve
warm with optional toppings as desired.
Nutrition Facts :
2/3 cup: 223 calories, 15g fat (6g saturated fat), 269mg cholesterol,
562mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 15g protein.
