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.
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