Pressure-Cooker Gruyere and Prosciutto Strata

Name: Pressure-Cooker Gruyere and Prosciutto Strata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 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

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

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.