Instructions

• Start by greasing your baking dish with the olive oil so nothing sticks and you get a nice golden bottom.
• In a large bowl, crack all 7 eggs and whisk them real good until they’re fully combined and a bit frothy.
• Add the cottage cheese directly in and mix it thoroughly so you get creamy pockets throughout.
• Season the mix with salt and pepper to your taste. You might wanna start light and adjust after cooking.
• Pour everything into your prepared dish nice and even.
• Place the dish inside your pressure cooker on a trivet with some water at the bottom for steam.
• Seal your lid and set for about 15 minutes on high pressure cooking. When done, do a quick release to keep the eggs tender and soft.
• Let the dish rest a few minutes before slicing so it sets up nicely. Notice the tender pull and the slight golden spots on top, that’s when you know it’s ready.