Recipe by Stephanie Rhodes
- 6 eggs
- 1/4 c milk (I used skim)
- 2 Tbl sour cream
- 1/2 c grated cheddar
- 1 - 10 oz can Ro-Tel tomatoes drained (I used the mild ones)
- Beat eggs, milk and sour cream.
- Add cheese and tomatoes.
- Spray 7 " springform pan lightly with oil.
- Pour in egg mixture.
- Put 1 1/2 c water and trivet in the Instant Pot.
- Put pan on trivet and cook on High Pressure for 23 mins; then Quick Release.
- No need to cover eggs.