For ➍-➏100 g fresh or frozen broccoli florets
100 g fresh white mushrooms, sliced
50 g red bell pepper, diced
2 green onions, sliced thin, green tops included
1 tbs butter
100 g cooked ham, diced
8 large eggs
5 cl water
1 tbs cup Dijon mustard
¼ ts dried oregano
¼ ts dried basil
⅛ ts garlic powder
½ ts kosher salt
100 g cheddar cheese, finely-shredded
Preheat oven to 190°C. Spray a shallow casserole dish with vegetable oil.
Sauté broccoli, mushrooms, red bell peppers, and green onions in the butter until barely cooked. They should remain firm and colorful. Remove from heat and stir in ham. Let cool slightly.
In a large bowl, whisk together eggs, water, Dijon mustard, oregano, basil, garlic powder, and salt until well combined. Pour into prepared casserole dish. Sprinkle the sautéed vegetables and ham over the top of the eggs, then sprinkle with the cheddar cheese.
Bake, uncovered, for 25 to 30 m, until center is set.
Let rest for 5 m before cutting into wedges to serve.
