Ingredients : cooking spray 6 large eggs 1½ cups (118ml) milk, or substitute 1 small shallot, chopped into ¼-inch (6 mm) pieces, about 3 tablespoons chopped 20 green onions, cut with scissors into ¼-inch (6 mm) pieces 1 teaspoon lemon zest ½ teaspoon of salt ⅞ teaspoon black pepper 2 cups (473 ml) broccoli, chopped into ¾-inch (20 mm) pieces or less 6 ounces (170 g) broccoli florets 1 cup (112 g) shredded cheddar cheese 1 cup (236 ml) of water
Preparation Take a 7-inch (18 cm) soufflé dish or a 6 x 3-inch (15 x 7.5 cm) cake pan and trace a circle onto parchment paper. Cut the circle about 6 mm (1/4 inch) inside the line. Spray the bottom and sides of the pan with oil, insert the paper circle, and then spray the top of the paper. Set aside. In a large bowl, whisk the eggs and milk together. Add the shallots, scallions, lemon zest, salt, and pepper, and whisk well. Add the broccoli and cheese and mix well. Pour into the prepared pan. Pour the water into the inner pot and add the steamer basket. Create a foil sling. Place the pan on top of the sling and place the plate on top. Use the sides of the sling to lift the pan and place it in the inner pot on top of the basket. Fold the top of the handle over the top of the pan. Secure the lid, ensuring the steam release handle is in the Seal position. Press the pressure cook button and set the cooking time for 30 minutes.
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