Ingredients
7 large eggs1-1/2 cups half-and-half cream3 tablespoons shredded Swiss cheese2 teaspoons minced fresh parsley1 teaspoon minced fresh basil1/4 teaspoon salt1/8 teaspoon cayenne pepper1 to 1-1/2 cups frozen broccoli florets, thawed and coarsely chopped
Preparation
Whisk 3 eggs with next 6 ingredients; pour into 4 greased 1-pint canning jars. Divide broccoli among jars; top each with 1 egg.
Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place jars on trivet. Center lids on jars; screw on bands until fingertip tight. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Remove lid; using tongs, remove jars. Let stand 3 minutes before serving.
