Provided by Campbell's Kitchen
Beat the eggs, soup, milk and black pepper in a medium bowl with a fork or whisk.
Heat the butter in a 12-inch ovenproof nonstick skillet over medium heat. Add the mushrooms, onion and zucchini and cook until tender. Stir in the soup mixture. Reduce the heat to low. Cook for 5 minutes or until the eggs are set but still moist.
Heat the broiler. Sprinkle the cheese over the egg mixture. Broil the frittata with the top of the frittata 4 inches from the heat for 2 minutes or until the top is golden brown. Sprinkle with the green onion.
Serving Suggestion: Serve with whole-grain rolls and a fresh fruit salad. For dessert serve lemon sorbet and meringue cookies.
This recipe has been added to the following public cookbooks:
Summer Vegetarian Cookbook,
Father's Day Collection,
Holiday Recipes
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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