Cheddar Broccoli Frittata |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A creamy omelet is studded with mushrooms, onion, broccoli and zucchini and topped with Cheddar cheese. Ingredients:
6 eggs, beaten |
1 (10.75 ounce) can campbell's® condensed broccoli cheese soup or 98% fat free broccoli cheese soup |
1/4 cup milk |
1/8 teaspoon ground black pepper |
1 tablespoon butter or margarine |
2 cups sliced mushrooms |
1 large onion, chopped |
1 small zucchini, sliced |
1/4 cup shredded cheddar cheese |
1 green onion, chopped |
Directions:
1. Mix eggs, soup, milk and black pepper.
2. Heat butter in large ovenproof nonstick skillet over medium heat. Add mushrooms, onion and zucchini and cook until tender. Add soup mixture. Cook over medium-low heat 8 minutes or until eggs are set but still moist.
3. Sprinkle cheese over egg mixture.
4. Broil 4 from heat 2 minutes or until golden brown. Sprinkle with green onion. Cut into wedges.
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