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Pressure-Cooker Gruyere and Prosciutto Strata

Prosciutto, sweet onions and Gruyere combine for a perfect brunch dish that's extra flavorful for a lighter dish, and the recipe's just the right size for us.—Patti Lavell, Islamorada, Florida
  • Total Time
    Prep: 15 min. + standing Cook: 20 min. + releasing
  • Makes
    5 servings

Ingredients

  • 1 teaspoon canola oil
  • 2 ounces thin slices prosciutto, chopped
  • 1 large sweet onion, chopped (2 cups)
  • 1/2 cup egg substitute
  • 1-1/4 cups 2% milk
  • 1/8 teaspoon ground mustard
  • Dash pepper
  • 4 cups cubed French bread
  • 3/4 cup shredded Gruyere or Swiss cheese, divided

Directions

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook and stir prosciutto until crisp, about 3 minutes. Remove from pan with a slotted spoon. Add onion to pressure cooker; cook and stir until tender, 4-5 minutes. Press cancel.
  • In a large bowl, whisk egg substitute, milk, mustard and pepper. Stir in bread, half the cheese, and onions. Reserve 2 tablespoons cooked prosciutto for topping; stir remaining prosciutto into bread mixture.
  • Transfer to a greased 1-1/2-qt. baking dish. Wipe pressure cooker clean. Place trivet insert and 1 cup water in pressure cooker. Cover baking dish with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Sprinkle with remaining cheese and prosciutto; cover and let stand 10 minutes.
Nutrition Facts
1 cup: 241 calories, 10g fat (5g saturated fat), 34mg cholesterol, 557mg sodium, 22g carbohydrate (8g sugars, 1g fiber), 16g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch, 1 fat.

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