Whether you enjoy this veggie packed frittata for breakfast, brunch or dinner, it is sure to satisfy. For a meal on the go, pack a wedge into a whole wheat pita lined with Ontario lettuce and drizzle with salsa.
Heat 10-inch (25 cm) 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, ½ tsp (2 mL) salt and ¼ tsp (1 mL) 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°F (180°C) oven; bake for 25 minutes or until puffed, and eggs are set. Let stand for 5 minutes; cut into wedges.
Tips: No leeks? Use ½ cup (125 mL) chopped Ontario Onions or Shallots.
Tip: For variety, use a combination of broccoli and cauliflower florets.