Make-Ahead Broccoli and Cheese Frittata

It’s no trouble to serve a delicious breakfast on special mornings, especially when you do all the prep the night before and cook it fresh in the morning.

Products you'll need:

CAMPBELL’S® Condensed Cream of Broccoli and Cheese Soup

CAMPBELL’S® Condensed Cream of Broccoli and Cheese Soup

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  • 1 can CAMPBELL’S® Condensed Cream of Broccoli and Cheese Soup
  • 8 eggs
  • 1 tbsp (15 mL) Dijon-style mustard,
  • 1/4 tsp (1 mL) freshly ground pepper
  • 2 green onions, finely chopped
  • 2 tbsp (30 mL) olive oil
  • 1 cup (250 mL) small broccoli florets
  • 1 small zucchini, finely chopped
  • 1/2 cup (125 mL) cherry tomatoes, halved
  • 1 cup (250 mL) Cheddar cheese, shredded


  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.

Recipe tips

If desired,you can cook this frittata all at once. Simply follow the recipe without refrigerating components overnight.

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Amount Per Serving
Calories 380
Fat 27 g
Cholesterol 400 mg
Sodium 810 mg
Carbohydrate 12 g
Dietary Fibre 2 g
Protein 21 g

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