1 tbsp vegetable oil
1 Leek, white and pale green parts only, thinly sliced crosswise
2 cups small Broccoli or Cauliflower florets
1/2 cup Zucchini, diced
1/2 cup Sweet Red Pepper, diced
3/4 cup shredded Cheddar or Swiss Cheese
1/2 cup Ham, diced
2 tsp grainy Dijon mustard
3 dashes Hot Sauce (optional)
Salt & Pepper
Heat 10-inch cast-iron or nonstick ovenproof skillet on medium-high heat. Add oil and swirl to coat. Add leek, broccoli, zucchini and red pepper. Cover and cook, stirring occasionally, for 6 minutes or until broccoli is crisp-tender.
Meanwhile, in large bowl, whisk together eggs, cheese, ham, mustard, hot sauce, 1/2 tsp salt and 1/4 tsp pepper. Add to skillet and tilt to distribute evenly; gently press down on vegetables to cover with egg mixture. Cook for 1 minute or until edge is slightly set.
Transfer skillet to 350° oven; bake for 25 minutes or until puffed, and eggs are set. Let stand for 5 minutes; cut into wedges.
Tips: No leeks? Use 1/2 cup chopped onions or shallots. For variety, use a combination of broccoli and cauliflower florets
Serves 4-6 people