Breakfast for Dinner

Monday night we had breakfast for dinner - and it helped us get rid of some of the veggies that were in the fridge!  Ham and broccoli frittata, canadian bacon, bagel flats, and green salad.  An easy meal and the frittata makes me realize that we can have quiche-like food (which I love) just without the crust.  Frittata has become one of my favorite ways to get protein and have something different for breakfast (or dinner).

This is also from DH:

Ham and Broccoli Frittata


Vegetable oil spray
2 cups frozen fat-free potatoes O'Brien, thawed (you can thaw these in cold water quickly)
4 ounces small broccoli florets (about 3/4 cup)
1/2 cup egg substitute
3 eggs (of course, you can use the equivalent egg white substitute)
6-oz lower sodium, low-fat ham, cubed (I buy this already cubed)
1/4 cup fat-free milk
1/4 tsp pepper

1. Preheat oven to 400 degrees.

2. Heat a 10-inch nonstick ovenproof skillet over medium heat. Remove from the heat and lightly spray with the vegetable oil spray. Put the potatoes in the skillet. Cook for 4-5 minutes or until golden brown, stirring occasionally.

3. Meanwhile, rinse the broccoli in cold water; drain but do not dry. Put the broccoli in a microwave-safe bowl. Cook, covered, on 100 percent power for 2-4 minutes or until tender-crisp. Drain. (Or you can use  a steamer for this and steam for about 5 minutes). Stir the broccoli into the potatoes.

4. In a medium bowl, whisk together the eggs and egg substitute. Whisk in the ham, milk, and pepper. Pour the mixture over the potatoes and broccoli. Stir well.

5. Bake, uncovered, for 15-18 minutes, or until the eggs are set (they don't jiggle when gently shaken).

6. To serve, cut the frittata into wedges.

Serve with a green salad and this is a great light meal!