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Why do we never think frittata when we think one-dish meal? It cooks quickly, it's budget-friendly and easily customizable. This Cheddar Broccoli Frittata tastes great and is easy, too! Just saute some veggies, then pour a mixture of condensed broccoli cheese soup and eggs over the top. Let it cook for a minute or two, then quickly broil- 25 minutes, start to finish! You can also use whatever vegetables you have on hand, just keep the amounts and cut sizes the same so they cook in the same amount of time. You can also bake the mixture in a mini muffin-pan, for egg bites that look great on a brunch board! Or make a batch to freeze for a prep-ahead breakfast!
Beat the eggs and soup in a medium bowl with a fork or whisk. Season with salt and pepper.
Heat the butter in a 12-inch ovenproof nonstick skillet over medium heat. Add the mushrooms, yellow onion and zucchini and cook until tender. Stir in the egg mixture. Reduce the heat to low. Cook for 5 minutes or until the egg mixture is almost set but still moist.
Heat the broiler. Sprinkle the cheese over the egg mixture. Broil the frittata with the top 4 inches from the heat for 2 minutes or until the top is golden brown. Sprinkle with the green onions before serving.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.