Ingredients
| 1 tbsp | (15 ml) | butter |
| 3/4 cup | (175 ml) | mushrooms, sliced |
| 2 | green onions, finely chopped | |
| 3/4 cup | (175 ml) | broccoli florets, small pieces |
| 1/2 cup | (125 ml) | sweet red pepper, diced |
| 5 oz | (150 g) | cooked ham, diced |
| 8 | (large) | eggs |
| 1/4 cup | (60 ml) | milk |
| 1 tsp | (5 ml) | each salt and pepper, approximately |
| 1/2 tsp | (2 ml) | Italian seasoning blend |
| 1 1/2 cups | (375 ml) | Canadian cheddar cheese, shredded |
| 1/2 cup | (125 ml) | chunky salsa |
Directions
- Pre-heat oven to 375 F (190 C).
- In a large skillet melt butter. Sauté mushrooms, green onions, broccoli, and red pepper until tender. Add ham, cook for another 3 minutes. Remove from heat and set aside.
- In a bowl beat eggs, milk, salt and pepper, and Italian seasoning until foamy. Stir in 1 cup of the cheese, the salsa and the sautéed mushroom mixture.
- Pour into a lightly buttered 12 inch (30 cm) shallow oven proof baking dish. Sprinkle with the remaining 1/2 cup of cheese. Bake at 375 F (190 C) for 25 to 30 minutes or until a knife you insert in the middle of the frittata comes out clean.
- Remove from oven and let rest for a few minutes. Loosen the frittata away from the edges of the baking dish. Turn out onto a serving dish and cut into desired pieces. Serve with a light salad, more salsa and a glass of cold milk.