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Easy Veggie, Ham and Cheddar Supper
52 people added this to their Recipe Box
Servings: 4
Ingredients:
Easy Veggie, Ham and Cheddar Supper
| Nutritional Info | |
| Per serving | - |
| Energy | 383 Calories |
| Protein | 25 g |
| Carbohydrates | 27 g |
| Fat | 20 g |
| Fibre | 6.3 g |
| Sodium | 523 mg |
| Nutrient % DV | - |
| Calcium | 26% / 289 mg |
| Vitamin B | 64% |
| Vitamin A | 56% |
| Folate | 44% |
| Phosphorus | 41% |
Suggested Recipes
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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.
Tags:
Source
Dairy Farmers of Canada
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