Recipe by Campbell's Kitchen
"A creamy omelet is studded with mushrooms, onion, broccoli and zucchini and topped with Cheddar cheese."
Watch video tips and tricks
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
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 is alright. A little too salty for my tasty, probably because of the canned soup. But is very easy to make!
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.
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.
See how to make juicy roasted turkey with a savory gravy.
Chicken broth and stock are heavy hitters for your holiday feast.