1 tsp vegetable or canola oil
3 cups vegetables, sliced or chopped
(try broccoli, cauliflower, zucchini or peppers)
1 clove garlic, minced
3 oz light cream cheese, softened
1 cup day-old bread (about 1 slice), cubed
1/3 cup cooked ham, cubed
1/8 tsp pepper
1/3 cup cheddar cheese, shredded
Preheat oven to 350 °F. Cut vegetables so they are about the same size.
In a large skillet, heat oil over medium-high heat. Add vegetables and garlic and cook, stirring occasionally
until vegetables are tender.
Turn off heat and pat vegetables dry with paper towels to remove the moisture. Set aside.
In a large bowl, beat cream cheese until smooth. Add eggs and beat well. Stir in vegetables, bread, ham and pepper. Pour into a greased 8˝x8˝ baking dish.
Bake, uncovered, for 10 to 15 minutes or until egg mixture doesn’t jiggle.
Remove from heat, sprinkle on cheese and let stand for 5 to 10 minutes before serving.
Serves 4; Serving Size 1 1/2 cups