Ingredients

	1 can Cream of Mushroom Soup
	6 Eggs Slightly beaten
	1 1⁄2 c. Mozzarella Cheese Shredded
	1⁄4 t. Basil
	1/8 t. Pepper
	2 T. Butter
	1 c. Mushrooms Sliced
	1 med. Onion Chopped
	1⁄2 t. Parsley
	2 Tomatoes Chopped

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Cheese Mushroom Frittata

Originally submitted by Darla Madsen

Medium

Ingredients

1 can Cream of Mushroom Soup
6 Eggs
Slightly beaten
1 1⁄2 c. Mozzarella Cheese
Shredded
1⁄4 t. Basil
1/8 t. Pepper
2 T. Butter
1 c. Mushrooms
Sliced
1 med. Onion
Chopped
1⁄2 t. Parsley
2 Tomatoes
Chopped

Directions

In medium bowl, beat soup until smooth. Gradually blend in eggs, 1 cup of the cheese and basil and pepper. In over-safe skillet over medium heat in butter cook, mushrooms and onions until tender and liquid is evaporated, stirring occasionally. Pour soup mixture into skillet. Reduce heat to low. Cook 6 minutes or until eggs are set 1 inch from edge. Do not stir. Remove from heat. Broil 6 inches from heat 5 minutes or until frittata is puffy and lightly browned. Top with remaining cheese. Cover; let stand 2 minutes or until cheese melts. Makes 5 servings.

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