Step 1

Pour one cup of water into the pressure cooker. Place the trivet on top.

Step 2

In a blender, Pour in the eggs, cottage cheese, cream cheese (or yogurt), cheese, and the salt. Blend until smooth and fluffy, about 2-3 minutes.

Step 3

Spray the cups of the silicone mold with cooking spray. Divide the diced bell peppers into each cup. Pour the egg mixture into each cup in the mold.

Step 4

Place the molds on top of the trivet and cover with foil. Lock the lid and set the pressure cooker to the steam function for 8 minutes.

Step 5

After the 8 minutes has passed, let the pot do a natural pressure release for 10 minutes. Manually release any remaining pressure. Carefully lift the mold out of the pressure cooker. Let sit for 2 minutes. Use a fork to gently lift out each egg cup out of the mold. Serve or freeze.