Turn leftover cooked ham and pasta into a delicious quick weeknight meal by adding colourful veggies. Serve with your favourite tomato sauce or salsa; add a crispy green salad, and dinner is complete. For a meal on the go, place wedges into whole wheat pita halves. Enjoy!
To quickly thaw frozen vegetables, place in a colander and run under warm water; drain well and pat dry. In place of frozen vegetables, use 1-1/2 cups (375 ml) of chopped cooked leftover vegetables.
In 8-10 inch (25 cm) nonstick skillet, melt butter over medium heat. Add vegetables, ham, noodles, garlic and oregano; cook while stirring occasionally, for 3 minutes.
In a bowl, whisk eggs and mustard until blended; stir in 3/4 cup (175 ml) of cheese. Pour egg mixture into skillet and stir gently until the eggs start to thicken; smooth the top surface with a spatula. As the egg mixture continues to cook; lift the edges to let the uncooked portion run underneath. When no visible liquid remains, about 2 minutes later, arrange tomatoes cut side up and sprinkle with remaining cheese. Cover with lid or foil and cook for about 2 minutes or until cheese is melted and the bottom is lightly browned. Remove from heat, let stand for 1 minute before cutting into wedges.