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Cheddar Broccoli Frittata

Cheddar Broccoli Frittata

"A creamy omelet is studded with mushrooms, onion, broccoli and zucchini and topped with Cheddar cheese."
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25 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  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.


  • TIP
  • To make skillet ovenproof, wrap handle in aluminum foil.

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Read all reviews 4
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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, t...

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 ...

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.