- 1 cup broccoli florets
- ½ cup tomato, diced
- 1 small red bell pepper, sliced
- 2 green onions, sliced into 1-inch pieces
- 1 cup country ham, chopped
- 1 tablespoon olive oil
- 6 whole eggs
- ¼ cup Dijon mustard
- 2 tablespoons water
- ¼ cup 2% milk
- ¼ teaspoon black pepper
- ½ teaspoon Italian dressing
- 1 cup low-fat mozzarella cheese, divided
Preheat oven to 375 degrees.
Place broccoli florets, diced tomato, bell pepper and green onions in a 9-by-13 inch baking dish. Spoon olive oil evenly over vegetables. Roast the vegetables in the oven until crisp-tender, approximately 10 minutes.
In a bowl, combine eggs, Dijon mustard, water, milk, salt, black pepper and Italian seasoning. Whisk mixture until frothy. Stir in ¾ cup of shredded low-fat mozzarella cheese. Pour the egg mixture over the roasted vegetables. Stir gently with a fork to combine. Sprinkle the remaining ¼ cup mozzarella cheese over the top.
Return to oven and bake 20 to 25 minutes or until set and cheese is browned on top. Serve immediately. Makes 8 servings.