Broccoli, Mushroom, Ham Frittata

24 servings

12 eggs
3 cups whole milk
1/4 cup flour (or your gluten-free blend)
4 cups chopped broccoli
2 cups sliced mushrooms (or more broccoli)
4 cups diced ham
4 cups shredded cheddar

1. Whisk the eggs, milk and flour in mixing bowl until combined
2. Cook the broccoli for just a few minutes and drain completely.  Pat Dry.
3. Add the broccoli, ham and cheese to the egg mixture and mix well.
4. For 2-3 servings scoop 2 cups into a zipper freezer bag, and for 4-6 servings 4 cups.  Seal, label and freeze.

To Serve:

1. Thaw egg mixture over night in the refrigerator
2. Preheat oven to 350 degrees.  Grease a pie pan or spray with cooking spray.
3. Pour egg mixture into pie pan.  Bake for 30-35 minutes for small or 45-55 minutes for large.  Egg mixture should be set (a knife inserted in the center of the dish will come out clean).