Recipe by Campbell's Kitchen
"A creamy omelet is studded with mushrooms, onion, broccoli and zucchini and topped with Cheddar cheese."
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1 (10.75 ounce) can
Campbell's® Condensed Broccoli Cheese Soup or 98% Fat Free Broccoli Cheese Soup
ground black pepper
butter or margarine
shredded Cheddar cheese
green onion, chopped
This is alright. A little too salty for my tasty, probably because of the canned soup. But is very easy to make!
Thought the recipe was great - even my 3 picky boys liked it. It was quick and easy. I used my own broccoli cheese soup that I had made from this site... so it served a "left over" purpose, too!
This was good. It was creamy, and very easy to throw together. I did it as a breakfast for dinner option, and that was a nice change of pace. Seemed to be missing a little something, though I'm not sure what. Would probably try again and tweak a few things. Thanks for sharing!
A little too eggy for me. It was better the next day when I reheated it with salsa and used it as a breakfast burrito filling.
Muffins are great for breakfast, with coffee, or just as a snack on the go.
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This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.
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