1/2 lb fresh brocolli florettes
1 T EVOO
1/2 c chopped ham
2/3 c minced onions
1/4 c chopped red pepper (optional)
1/2 c sliced mushrooms (optional)
1 T minced parsley
3 beaten eggs
1 1/4 c milk
2/3 c bisquick
1 t salt
fresh ground pepper
drops of red pepper sauce
1/8 t nutmeg
1 c shredded swiss cheese (or whatever you have)
shredded parmesan cheese for serving

1/2 lb fresh brocolli florettes 1 T EVOO 1/2 c chopped ham 2/3 c minced onions 1/4 c chopped red pepper (optional) 1/2 c sliced mushrooms (optional) 1 T minced parsley 3 beaten eggs 1 1/4 c milk 2/3 c bisquick 1 t salt 1/8 t nutmeg 1 c shredded swiss cheese (or whatever you have)

Preheat oven to 350. Butter a 9" square casserole dish. Thinly slice the brocolli florettes. Place brocolli in skillet with 2T water. Cook over med-low heat for 2-3 minutes until bright green; drain. Pour EVOO into skillet and add ham, onions, red pepper, and mushrooms; saute 2-3 min until veggies are slightly tender. Pour into casserole dish. In separate bowl, whisk eggs, milk, bisquick, salt, pepper, parsley, nutmeg and hot sauce. Add shredded swiss cheese and mix well; pour over veggies in casserole dish. Bake 30-35 minutes. Cool for 10 minutes before serving and top with shredded parmesan cheese.