PROGRAM Pressure Cook

PRESSURE Low

RELEASE Quick

4 large eggs

2 tbsp low-fat milk

¹⁄₂ tsp kosher salt

¹⁄₄ tsp freshly ground black pepper

2oz (55g) lean deli ham, chopped

¹⁄₄ cup finely diced bell pepper

¹⁄₂ cup shredded cheddar cheese, divided

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

2. Combine the eggs, milk, kosher salt, and pepper in a large bowl. Whisk to combine.

3. Add the ham, bell pepper, and ¹⁄₄ cup of the cheese to the bowl. Stir gently to combine.

4. Pour the egg mixture into the prepared soufflé dish, and sprinkle the remaining cheese over top. Loosely cover the dish with aluminum foil, and carefully lower onto the steam rack.

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 transfer the soufflé dish to a cooling rack and allow the frittata to cool for at least 5 minutes before slicing. Serve warm.