Prep time
15 MIN
Total time
45 MIN
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.



  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.

Recipe Made With

CAMPBELL’S® Condensed Cream of Broccoli and Cheese Soup

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