Spinach and Artichoke Egg Casserole

By:

Ingredients
  • 12 large eggs
  • 1/4 cup Water
  • 4 cups baby spinach
  • 14 oz baby artichoke hearts
  • 1 tbsp chopped fresh chives
  • 1 tbsp lemon juice
  • 3/4 tsp table salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic salt
Instructions
  • Spray a 6" round pan or 7-cup round glass bowl with cooking spray.
  • In a medium bowl, whisk together the eggs and water.
  • Stir in the spinach, artichokes, chives, lemon juice, table salt, pepper, and garlic salt.
  • Transfer the mixture to the prepared pan.
  • 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.
  • Press the Manual or Pressure Cook button and adjust the time to 18 minutes.
  • When the timer beeps, quick-release pressure until float valve drops and then unlock lid.
  • Remove egg casserole from pot and allow to cool 5 minutes before slicing and serving.
Previous Next