Baked Dijon Broccoli and Ham Frittata
Recipe: #4542
February 08, 2012
Categories: Breakfast, Casseroles, Eggs, Brunch Mothers Day, Oven Bake, Gluten-Free, Fresh Tomatoes, more
"Makes a great weekend brunch! To save time you can cook the broccoli mixture a day ahead then warm just before using for the recipe. Broccoli and ham amounts may be adcjusted"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (284.9 g)
- Calories 442.7
- Total Fat - 34.1 g
- Saturated Fat - 13.6 g
- Cholesterol - 340.8 mg
- Sodium - 871.7 mg
- Total Carbohydrate - 7.7 g
- Dietary Fiber - 1.7 g
- Sugars - 3.5 g
- Protein - 26.6 g
- Calcium - 388.3 mg
- Iron - 2.5 mg
- Vitamin C - 29.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F (bottom oven rack). Grease a 13 x 9-inch or a 1 1/2-quart baking dish. In a large skillet saute the broccoli, mushrooms and onions in butter until tender. Add ham; heat through. Remove from the heat and keep warm.
Step 2
In a bowl whisk or beat the eggs with water, Dijon mustard, Italian seasoning, seasoned salt and pepper until foamy. Stir in 1 1/2 cups cheddar cheese and the warm broccoli mixture.
Step 3
Pour into a greased baking dish. Bake for 22-27 minutes or until a knife inserted in the center comes out clean. Top with remaining 1/2 cup cheddar cheese and allow to melt.
Tips
No special items needed.
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