2 cups medium-wide egg noodles
2 tbsp. olive oil
1 onion, chopped
1 red bell pepper, chopped
1 cup frozen baby peas
2 eggs
2 serving Egg Beaters
1 1/2 cups 2% milk
1 tsp. Dijon mustard
1/2 tsp. lemon-pepper seasoning
1/4 tsp. salt
1 cup diced deli ham
1 cup reduced-fat shredded sharp cheddar cheese, divided

Heat oven to 350°F.

Spray an 8-inch square baking dish with cooking spray. Cook egg noodles as directed, drain, rinse under cold water, drain well. Heat oil in a large skillet over med heat. Cook onion and pepper 4 minutes. Add peas, cook and stir 1 minute or until vegetables are crisp-tender.

In a medium bowl, whisk eggs, egg product, milk, mustard, lemon-pepper seasoning and salt. Layer noodles, ham, 1/2 cup cheese, and veggies in baking dish. Pour in egg mix.

Top with remaining cheese. Bake 40-45 minutes or until knife inserted in center comes out clean. Cool 10 minutes.

Submitted by: Sherry Monfils