Easy Veggie, Ham and Cheddar Supper

Turn leftover cooked ham and pasta into a delicious quick weeknight meal by adding colourful veggies. For a meal on the go, place wedges into whole wheat pita halves. Enjoy!

  • Prep: 10 min
  • Cooking: 10 min - 15 min
Yields 4 servings
easy veggie ham and cheddar supper

Ingredients

  • 2 tsp (10 mL) butter
  • 2 cups (500 mL) frozen chunky mixed vegetables thawed, patted dry and chopped
  • 1/2 cup (125 mL) smoked ham diced
  • 1/2 cup (125 mL) cooked pasta
  • 2 garlic cloves minced
  • 1/2 tsp (2 mL) dried oregano
  • 6 eggs
  • 2 tsp (10 mL) Dijon mustard
  • 1 cup (250 mL) shredded Canadian Cheddar cheese
  • 1/3 cup (80 mL) grape tomatoes halved

Preparation

In a 8-10 inch (25 cm) nonstick skillet, melt butter over medium heat. Add vegetables, ham, pasta, garlic and oregano; cook while stirring occasionally, for 3 minutes.

In a bowl, whisk eggs and mustard until blended; stir in 3/4 cup (180 mL) of cheese. Pour egg mixture into skillet and stir gently until the eggs start to thicken; smooth the top surface with a spatula. As the egg mixture continues to cook; lift the edges to let the uncooked portion run underneath. When no visible liquid remains, about 2 minutes later, arrange tomatoes cut side up and sprinkle with remaining cheese.

Cover with lid or foil and cook for about 2 minutes or until cheese is melted and the bottom is lightly browned. Remove from heat, let stand for 1 minute before cutting into wedges.

Tips

To quickly thaw frozen vegetables, place in a colander and run under warm water; drain well and pat dry. In place of frozen vegetables, use 1-1/2 cups (375 mL) of chopped cooked leftover vegetables.

Serve with your favourite tomato sauce or salsa; add a crispy green salad, and dinner is complete.

Use Canadian Brick in place of Cheddar. Add 1/2 tsp (2 mL) of hot pepper flakes to egg mixture. Use whole wheat pasta for an healthy choice.

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Nutrition

Nutritional Information

per serving
Energy: 383 Calories
Protein: 25 g
Carbohydrate: 27 g
Fat: 20 g
Fibre: 6.3 g
Sodium: 523 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 26 % / 289 mg
Vitamin B12: 64 %
Vitamin A: 56 %
Folate: 44 %
Phosphorus: 41 %