Easy Veggie and Ham Supper |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Taken from an All you need is Cheese cookbook Ingredients:
2 teaspoons butter |
2 cups frozen mixed vegetables, thawed |
1/2 cup cooked ham, diced |
1/2 cup pasta, cooked soft |
2 garlic cloves, minced |
1/2 teaspoon oregano |
6 eggs |
2 teaspoons dijon mustard |
1 cup cheddar cheese, grated, divided |
1/3 cup grape tomatoes, halved |
Directions:
1. In a large non-stick skillet, melt butter over medium heat.
2. Add veggies, ham, pasta, garlic and oregano.
3. Cook, stirring occasionally, for 3 minutes.
4. In a bowl whisk eggs and mustard until blended; stir in 3/4 cup of the cheese.
5. Pour egg mixture into skillet and stir gently until eggs start to thicken; smooth the top surface with a spatula.
6. As the egg mixture continues to cook, lift the edges to let the uncooked portion run underneath.
7. When no visible liquid remains, about 2 minutes, arrange tomatoes cut side up and sprinkle with remaining cheese.
8. Cover with a lid or foil and cook 2 minutes or until cheese is melted and bottom is lightly browned.
9. Remove from heat; let stand for 1 minute before cutting into wedges.
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