Make-Ahead Broccoli and Cheese Frittata

Directions

1. Whisk together soup,eggs,mustard,pepper and green onions; cover and refrigerate overnight. In large,nonstick skillet,heat 1 tbsp (15 mL) of the oil over medium heat; cook broccoli and zucchini for about 5 minutes or until softened. Stir in tomatoes. Transfer to bowl; cover and refrigerate overnight.
2. In the morning,preheat oven to 400°F (200°C). In a 9- to 10-inch (23 to 25 cm) nonstick ovenproof skillet,heat remaining oil over medium heat; sauté vegetables for 2 minutes or until heated through. Pour refrigerated soup mixture over top; cook for about 5 minutes or until set on bottom.
3. Sprinkle cheese over top and transfer to oven; bake for 15 to 18 minutes or until set. Let cool for 5 minutes. Run thin knife all around edge to loosen frittata; transfer to cutting board. Serve warm or let cool completely.