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Roast Beef and Cheddar Frittata

Roast Beef and Cheddar Frittata

michelep

"A very easy way to make roast beef and Cheddar cheese into a delicious brunch-style frittata."
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Ingredients

55 m servings 535 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 535 kcal
  • 27%
  • Fat:
  • 37.3 g
  • 57%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 42.5 g
  • 85%
  • Cholesterol:
  • 552 mg
  • 184%
  • Sodium:
  • 1582 mg
  • 63%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart shallow baking dish with cooking spray.
  2. Stir eggs and cream of mushroom soup together in a large bowl until smooth. Stir Cheddar cheese, roast beef, and black pepper into the egg mixture.
  3. Bake in preheated oven until set in the the center and golden brown on top, 45 to 50 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

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This was a great way to repurpose leftover roast beef. I chopped between 1-2 C of leftover bottom round roast in place of deli roast beef. Everything else was as written, with white pepper in ...

I cut the recipe in half, but otherwise followed the instructions exactly. This is an excellent recipe. Very easy and very tasty. I served this with a cranberry pecan quinoa salad and sliced ...

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