I love a generous portion of vegetable laden frittata for any meal. A budget conscious recipe, it’s an excellent way to use leftover ham. Or, skip the ham and increase your favorite vegetables to make a delicious vegetarian version.

1 cup broccoli florets
3/4 cup fresh mushrooms
2 green onions
2 cloves garlic
1 tablespoon butter
1 cup cooked ham
8 eggs
1/4 cup water
1/4 cup Dijon mustard
1/2 teaspoon Italian seasoning
1-1/2 cups sharp cheddar cheese
1/2 cup fresh tomato

Preheat oven to 375° Generously grease a 1-1/2 quart baking dish.

If you’re using fresh broccoli, clean and cut the heads into florets. Wash and chop the tomato, slice the mushrooms and onions. Finely chop the garlic cloves. Cube the ham, grate the cheese.

Add the butter to a skillet over medium heat and sauté the broccoli, mushrooms, onions and garlic until tender. Add the ham and heat through. Remove the skillet from the heat and cover to keep warm.

In a large bowl beat together the eggs, water, mustard and Italian seasoning until foamy. Stir in the cheese, tomatoes and broccoli mixture from the skillet.

Pour into your prepared dish and bake for 25 – 30 minutes or until a knife inserted in the center comes out clean.

Yield: 4 – 6 servings.

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