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
- 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
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.
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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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||26 % / 289 mg|
|Vitamin A:||56 %|
|Vitamin B12:||64 %|