I conceived this recipe when I decided to use up leftovers that were in my refrigerator. I had some baked Virginia ham, some chopped onions, and some cooked broccoli that I did not want to waste.
Eight Beaten Eggs
1 ½ Cups Of Chopped Broccoli (Frozen Broccoli Cuts That Are Thawed Would Work Perfectly Fine)
A Cup Of Ham Cut Into About ¼ Inch Cubes
½ Cup Of Finely Diced Onion
A Minced Garlic Clove
Three Tablespoons Of Olive Oil
¼ Teaspoon Of Black Pepper
½ Teaspoon Of Sea Salt, Divided
A Pinch Of Crushed Red Pepper Flakes
3/4 Cup Of Shredded Sharp Cheddar Cheese
Preheat the oven to 250 degrees.
Combine the beaten eggs, the cheddar cheese, the black pepper, and ¼ teaspoon of sea salt in a bowl. Mix well and set the egg mixture aside.
Into a 12-14 inch non-stick sauté pan, add the olive oil, the red pepper flakes, ¼ teaspoon of sea salt, and the diced onion. Cook on medium high heat while stirring frequently for three minutes. Add the garlic, the ham, and the broccoli. Stir well and then spread out the mixture evenly in one layer. Add the egg mixture. Continue to cook on medium high heat until the edges begin to set.
Place the pan in the preheated oven. Bake for 15-20 minutes until the eggs are firm to the touch in the middle.
Cut into wedges and serve.