1 medium-size carrot, shredded
\n1 rib celery, chopped
\n1 small sweet green pepper, cored, seeded and chopped
\n1 small onion, chopped
\n6 eggs
\n1 can (20 oz.) crushed pineapple in syrup
\n1\/2 C. milk
\n1 T. Dijon mustard
\n1 loaf Italian bread (about 6 oz.), cut into 1\/2-inch cubes (6 C.)
\n1 lb. piece boiled ham, cut into 1\/2-inch cubes (2 3\/4 C.)
\n1 C. shredded Swiss cheese (4 oz.)<\/p>\n
Heat oven to 375\u00b0. Heat butter in large nonstick skillet with ovenproof handle. Add carrot, celery, pepper, onion; saut\u00e9 3 minutes or until slightly softened. Remove from heat. Stir together eggs, pineapple with its syrup, milk and mustard in large bowl until blended. Stir in bread, ham, cheese and cooked vegetables. Pour into skillet; use spatula to level off top. Bake in 375\u00b0 oven 40 minutes or until set and golden.<\/p>\n
Yield: 8 servings
\nCalories: 412
\nFat: 22g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 medium-size carrot, shredded 1 rib celery, chopped 1 small sweet green pepper, cored, seeded and chopped 1 small onion, chopped 6 eggs 1 can (20 oz.) crushed pineapple in syrup 1\/2 C. milk 1 T. Dijon mustard 1 loaf Italian bread (about 6 oz.), cut into 1\/2-inch cubes (6 C.) 1 lb. piece boiled ham, cut into 1\/2-inch cubes (2 3\/4 C.) 1 C. shredded Swiss cheese (4 oz.) Heat oven to 375\u00b0. Heat butter in large nonstick skillet…<\/p>\n