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Colorful Frittata

"Dijon mustard gives unique flavor and lots of zip to this pretty egg bake," says Julie Watson of Anderson, Indiana. "It's a great way to get your family to eat their vegetables," she adds.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 cup broccoli florets
  • 3/4 cup sliced fresh mushrooms
  • 2 green onions, finely chopped
  • 1 tablespoon butter
  • 1 cup cubed fully cooked ham
  • 8 large eggs
  • 1/4 cup water
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic salt
  • 1-1/2 cups shredded cheddar cheese
  • 1/2 cup chopped tomatoes

Directions

  • 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.
  • In a bowl, beat the eggs, water, mustard, Italian seasoning and garlic salt until foamy. Stir in the cheese, tomatoes and broccoli mixture.
  • Pour into a greased shallow 1-1/2-qt. baking dish. Bake at 375° for 22-27 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts
1 piece: 277 calories, 20g fat (10g saturated fat), 331mg cholesterol, 905mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 20g protein.

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Reviews

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Average Rating:
  • bizcheex
    Dec 24, 2015

    I did not have any meat and still wanted to prepare a "weekday" dinner, so I thought: why not a frittata? Usually, I like to make fritattas with zucchinis and potatoes , but since I did not have zucchinis, I looked up on the website and found this recipe. I followed the recipe, except that I put some already cooked and cut-up potatoes and did not add tomatoes. The result was delicious: my picky son ate it and my other son took a second portion. I agree with another reviewer who said that the Dijon mustard gives it flavor. I will definitely make this recipe again.

  • JTayFil
    Dec 31, 2011

    I have made this dish several times with excellent reviews every time. Not only is this fritatta savory, it is versatile. I have substituted asparagus for the brocolli with equally tasty results. I just made this with brocolli and leftover Christmas ham. This time, I put thinly sliced velveeta on the top during the last 5 minutes of baking. I did not have tomatoes, so we put a dollop of salsa and sour cream on top after it was served. We all agreed that was a great idea and will use salsa next time in place of diced tomatoes.

  • juicyfruit007
    May 3, 2011

    We really liked this. It is indeed the dijon mustard that gives it flavor. Would've been good with some potatoes in there too.

  • JudyGardner
    Mar 20, 2008

    I have been making this delicious frittata as a special brunch menu item for years. I always receive rave reviews and requests for the recipe. Even my children enjoy this dish!