INGREDIENTS

  • 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

DIRECTIONS

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.