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Ingredients
| broccoli flower clusters (flowerets): 1 cup |
| white mushrooms (sliced): 3/4 cup |
| green onions - spring or scallion: 2 whole onions (finely chopped) |
| salted butter: 1 Tbl |
| cured boneless ham: 1 cup (cubed) |
| eggs: 8 |
| water: 1/4 cup |
| Dijon mustard: 1/4 cup |
| Italian seasoning: 1/2 tsp |
| garlic salt: 1/4 tsp |
| cheddar cheese (shredded): 1 1/2 cups |
| red tomatoes (chopped): 1/2 cup |
Colorful Frittata
Credit: AllRecipes
User rating:
"'Dijon mustard gives unique flavor and lots of zip to this pretty egg bake,' says Julie Watson of Anderson, Indiana. 'It's a great way to get your family to eat their vegetables,' she adds."
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Prep Time
5 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
Directions
- In a large skillet, saute the broccoli, mushrooms and onions in butter until tender. Add ham; heat through. Remove from the heat and keep warm.
- In a mixing bowl, beat the eggs, water, mustard, Italian seasoning and garlic salt until foamy. Stir in the cheese, tomatoes and broccoli mixture.
- Pour into a greased shallow 1-1/2-qt. baking dish. Bake at 375 degrees F for 22-27 minutes or until a knife inserted in the center comes out clean.