These can be kept in the fridge for 3 days or in the freezer for a month.
8 large eggs
½ cup milk
½ cup flour
¼ tsp. salt
¼ tsp. pepper
1 cup tomatoes, sliced or chopped
2 large green onions, chopped
1 ½ cups shredded cheddar cheese
Optional Add Ins:
red pepper flakes
roasted red peppers
Place the trivet in the bottom of the Instant Pot.
Add 1 cup of water.
In a large bowl, whisk together the eggs, milk, flour, salt and pepper.
Add the veggies and 1 cup of cheese, combined well.
Pour the mixture into a large ramekin that will fit inside the Instant Pot.
Cover the ramekin with aluminum foil and place it on top of the trivet inside the Instant Pot.
Close the lid and turn the vent to “Sealing”.
Select “Manually High Pressure” and set the cook time for 30 minutes.
Once completed, allow the pressure to naturally release for 10 minutes.
Then perform a “Quick Release” by opening the valve to “venting”.
Carefully open the lid.
Sprinkle the remaining ½ cup of cheese.