2 tsp (10 mL) butter
2 cup (500 mL) frozen chunky mixed vegetables, thawed, patted dry and chopped
½ cup (125 mL) leftover diced smoked ham
½ cup (125 mL) leftover cooked pasta
2 cloves of garlic, minced
½ tsp (2 mL) dried oregano
2 tsp (10 mL) Dijon mustard
1 cup shredded Canadian cheddar cheese, divided
1/3 cup (75 mL) grape tomatoes, halved
1. 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.
2. 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.