Easy Veggie, Ham and Cheddar Supper
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Easy Veggie, Ham and Cheddar Supper
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving | - |
| cal | 383 |
| pro | 25 g |
| total fat | 20 g |
| carb | 27 g |
| fibre | 6 g |
| sodium | 523 mg |
| Nutrient % DV | - |
| calcium | 26 |
| Vitamin B | 64 |
| Vit A | 56 |
| Folate | 44 |
| Phosphorus | 41 |
- Preparation time: 8 minutes
- Cook time : 13-15 minutes
Ingredients
-
2 tbsp (10 mL) butter
2 cups (500 mL) frozen chunky mixed vegetables, patted dry and chopped
1/2 cup (125 mL) leftover diced smoked ham
1/2 cup (125 mL) leftover cooked pasta
2 garlic cloves, minced
1/2 tsp (2 mL) dried oregano
6 eggs
2 tsp (10 mL) Dijon mustard
1 cup (250 mL) shredded Canadian Cheddar cheese, divided
1/3 cup (75 mL) grape tomatoes, halved
Preparation
Prep time: 8 min • Cook time: 13-15 min
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 (175 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.
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 (175 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.
Additional information : Tip: To quickly thaw frozen vegetables, place in a colander and run under warm water; drain well and pat dry. In place of frozen vegetables, use 1-1/2 cups (375 mL) of chopped cooked leftover vegetables.
Source : Dairy Farmers of Canada
- Keywords : Ham; Eggs; Main Course; Dinner; Cheddar cheese; Skillet;
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