- 1 Cup Broccoli Florets
- 3/4 Cup Sliced Fresh Mushroom
- 2 Green Onions -- finely chopped
- 1 Tablespoon Butter
- 1 Cup Cubed Fully Cooked Ham
- 8 Eggs
- 1/4 Cup Water
- 1/4 Cup Dijon Mustard
- 1/2 Teaspoon Italian Seasoning
- 1/4 Teaspoon Garlic Salt
- 1 1/2 Cups (6 Oz.) Shredded Cheddar Cheese
- 1/2 Cup Chopped Tomatoes
- In a skillet, saute the broccoli, mushrooms and onions in butter until tender
- Add ham and heat through
- Remove from the heat and keep warm
- In a mixing bowl, beat eggs, water, mustard, Italian seasoning and garlic salt until foamy
- Stir in cheese, tomatoes and broccoli mixture.
- Pour into a greased shallow 1 1/2 quart baking dish
- Bake at 375 for 22-27 minutes or until a knife inserted in the center comes out clean
