Easy Veggie, Ham and Cheddar Supper
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Easy Veggie, Ham and Cheddar Supper
- Preparation time: 10 mins
- Total time : 20-25 mins
Ingredients
- 2 tsp butter
- 2 cups frozen chunky mixed vegetables, thawed, patted dry and chopped
- 1/2 cup leftover diced smoked ham
- 1/2 cup leftover cooked pasta
- 2 cloves of garlic, minced
- 1/2 tsp dried oregano
- 6 eggs
- 2 tsp Dijon mustard
- 1 cup shredded Canadian cheddar cheese
- 1/3 cup grape tomatoes, halved
Preparation
In 8-10 inch (25 cm) nonstick skillet, melt butter over medium heat. Add vegetables, ham, noodles, garlic and oregano; cook while stirring occasionally, for 3 minutes.
In a bowl, whisk eggs and mustard until blended; stir in 3/4 cup (180 mL) of cheese. Pour egg mixture into skillet and stir gently until the eggs start to thicken; smooth the top surface with a spatula. As the egg mixture continues to cook; lift the edges to let the uncooked portion run underneath. When no visible liquid remains, about 2 minutes later, arrange tomatoes cut side up and sprinkle with remaining cheese. Cover with lid or foil and cook for about 2 minutes or until cheese is melted and the bottom is lightly browned.
Remove from heat, let stand for 1 minute before cutting into wedges.
Makes 4 servings.
In a bowl, whisk eggs and mustard until blended; stir in 3/4 cup (180 mL) of cheese. Pour egg mixture into skillet and stir gently until the eggs start to thicken; smooth the top surface with a spatula. As the egg mixture continues to cook; lift the edges to let the uncooked portion run underneath. When no visible liquid remains, about 2 minutes later, arrange tomatoes cut side up and sprinkle with remaining cheese. Cover with lid or foil and cook for about 2 minutes or until cheese is melted and the bottom is lightly browned.
Remove from heat, let stand for 1 minute before cutting into wedges.
Makes 4 servings.
Source : Dairy Farmers of Canada
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