Servings: 8

12 large eggs 12 large eggs
1/4 cup water ¼ cup water
4 cups baby spinach, roughly chopped 4 cups baby spinach, roughly chopped
1 (14-ounce) can baby artichoke hearts, drained and roughlly chopped 1 (14-ounce) can baby artichoke hearts, drained and roughlly chopped
1 tablespoon chopped fresh chives 1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
1/4 teaspoon table salt ¼ teaspoon table salt
1/2 teaspoon black pepper ½ teaspoon black pepper
1/4 teaspoon garlic salt ¼ teaspoon garlic salt

1. Spray a 6" round pan or 7 cup round glass bowl with cooking spray.
2. In a medium bowl, whisk together the eggs and water.
3. Stir in the spinach, artichokes, chives, lemon juice, table salt, pepper, and garlic salt.
4. Transfer the mixture to the prepared pan.
5. Place 2 cups water in the inner pot and place the steam rack inside. Place the pan on top of the steam rack. Secure the lid.
6. Press the Manual or Pressure Cook button and adjust the time to 18 minutes.
7. When the timer boops, quick-release pressure until float valve drops and then unlock lid.
8. Remove egg casserole from pot and allow to cool 5 minutes before slicing and serving.

Calories: 122 Fat: 7g Protein: 10g Sodium: 603 mg Fiber: 1g Carbohydrates: 3g Sugar: 1g  Calories: 122 Fat: 7g Protein: 10g Sodium: 603 mg Fiber: 1g Carbohydrates: 3g Sugar: 1g