Cheese Mushroom Frittata Recipe

Name: Cheese Mushroom Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. cream of mushroom soup; 1/2 c. Mozzarella cheese, shredded; 1/8 tsp. pepper; 1 c. mushrooms, sliced; 1 medium onion; tomato wedges; 6 eggs, slightly beaten; 1/4 tsp. dried basil leaves; 2 Tbsp. margarine or butter; fresh parsley, chopped; fresh basil leaves

Servings: persons

1 c. cream of mushroom soup
1/2 c. Mozzarella cheese, shredded
1/8 tsp. pepper
1 c. mushrooms, sliced
1 medium onion
tomato wedges
6 eggs, slightly beaten
1/4 tsp. dried basil leaves
2 Tbsp. margarine or butter
fresh parsley, chopped
fresh basil leaves

1
In medium bowl with wire whisk, beat soup until smooth. Gradually blend in eggs, 1 cup of cheese, basil and pepper.
2
In 10-inch oven-safe omelet pan or skillet over medium heat in hot margarine, cook mushrooms and onion until mushrooms are tender and liquid is evaporated, stirring occasionally.
3
Pour mixture into skillet.
4
Reduce heat to low.
5
Cook 6 minutes or until edges are set 1-inch from edge.
6
Do not stir.
7
Remove from heat and serve. For garnish, use tomato wedges, chopped fresh parsley or fresh basil leaves.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. cream of mushroom soup, 1/2 c. Mozzarella cheese, shredded, 1/8 tsp. pepper, 1 c. mushrooms, sliced, and more.

Yes, Cheese Mushroom Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese Mushroom Frittata

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