PROGRAM Pressure Cook

PRESSURE Low

RELEASE Quick

1 small sweet potato

4 large eggs

2 tbsp low-fat milk

¹⁄₂ tsp kosher salt

¹⁄₄ tsp freshly ground black pepper

¹⁄₂ toasted bagel (preferably whole-grain), cut into bite-sized pieces

¹⁄₄ cup chopped fresh broccoli florets

¹⁄₂ cup low-fat shredded pepper jack cheese, divided

1. Using a fork, pierce the sweet potato a few times, and then place it in the microwave to cook on high for 5 minutes, or until it’s just fork tender. Allow to cool, and then remove the skin and dice.

2. Place the steam rack in the inner pot and add 1 cup of water to the bottom of the pot. Spray a 1-quart (1l) soufflé dish with nonstick cooking spray, and use a clean paper towel to lightly wipe away any excess cooking spray from the inside of the dish.

3. In a large bowl, combine the eggs, milk, kosher salt, and pepper. Whisk to combine. Add the bagel pieces, sweet potato, broccoli, and ¹⁄₄ cup of the cheese to the bowl. Stir gently.

4. Pour the egg mixture into the prepared the soufflé dish, and sprinkle the remaining cheese over top. Carefully lower the dish into the pot and loosely cover the dish with aluminum foil.

5. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (Low), and set the cook time for 20 minutes. When the cook time is complete, quick release the pressure.

6. Carefully remove the dish from the pot and allow the casserole to cool for 5 minutes before slicing. Serve warm.