- 6
Ingredients
- 1 tablespoon canola oil
- 1 cup broccoli florets
- 1/2 small sweet onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 2/3 cup sliced fresh mushrooms
- 1 cup Canadian bacon, slices quartered
- 8 eggs
- 2 tablespoons water
- 2 tablespoons Dijon mustard
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/3 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
Preparation
Step 1
Preheat the oven to 375 degrees F.
In a large ovenproof skillet, heat the oil and sauté the broccoli, onions, and peppers until they begin to soften, about 4 minutes. Add the mushrooms and cook until the vegetables are tender, about 3 minutes. Add the Canadian bacon; heat through, about 1 minute. Remove the skillet from heat and keep warm.
In a mixing bowl, beat the eggs, water, mustard, parsley, basil, and salt until foamy. Stir in the cheddar cheese.
Pour the egg mixture over the meat-and-vegetable mixture; heat on low heat. As the eggs set, lift the edges with a spatula, letting the uncooked portion flow underneath. When the eggs are almost set (after about 3 minutes), place the skillet in the oven and bake for 5 to 10 minutes until the top is set.
Top with the Parmesan cheese and bake for 2 to 5 minutes longer until the cheese is warm and melting.
Per serving: Calories 203 (From Fat 125); Glycemic Load 0 (Low); Fat 14g (Saturated 5g); Cholesterol 301mg; Sodium 642mg; Carbohydrate 4g (Dietary Fiber 1g); Protein 16g