Servings: 4

600 gms fat free natural cottage cheese 600 gms fat free natural cottage cheese
6 large eggs 6 large eggs
8 bacon medallions 8 bacon medallions
1 tin sliced mushrooms in water 1 tin sliced mushrooms in water
100 gms protein cheese 100 gms protein cheese
Cherry tomatoes Cherry tomatoes

Dry fy the bacon medallions and drained mushrooms in a non stick pan, cut the cooked medallions into bite size pieces.
Blitz the cottage cheese and eggs together Pour into a bowl stir in 50 gms of the protein cheese and the bacon and mushrooms, pour into the glass bottom round IP mold.
Put 250 mls water in the inner pot put the mold on top of the long handled IP Trivet cover with foil or a silicone topper. Cook on manual 30 minutes the QR. Top with the remainder of the cheese and cherry tomatoes cut in half pop into a hot oven until the cheese is golden