A wonderful frittata in the brunch style made with roast beef and Cheddar cheese in a very simple manner.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 2 2-quart baking dish |
Ingredients
- cooking spray
- 10 eggs, beaten
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 2 cups shredded Cheddar cheese
- 8 ounces deli-style roast beef, chopped
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart shallow baking dish with cooking spray.
- Stir eggs and cream of mushroom soup together in a large bowl until smooth. Stir Cheddar cheese, roast beef, and black pepper into the egg mixture.
- Bake in preheated oven until set in the the center and golden brown on top, 45 to 50 minutes.
Nutrition Facts
| Calories | 535 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 552 mg |
| Dietary Fiber | 0 g |
| Protein | 43 g |
| Saturated Fat | 18 g |
| Sodium | 1582 mg |
| Sugars | 3 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Great and easy. I substituted cooked pot roast which added favor.
My mother and I loved this recipe. The only change to the recipe is the Roast Beef, instead I used a slow cooked Rib-Eye Roast that cooked for 8 hours with Liption Onion Soup Mix and a 1/4 cup of water. Pour half into the bottom of your crock pot and the rest over the top of the roast. Then carefully pour the water around the roast not over the top you want to leave those seasonings on the roast. We plan on using the leftovers for another dinner and add some buttered grits and toast in a couple of days.
This was edible but very bland. It could be perked up with some spices but even so it is not a good way to use left over roast beef.
Used leftover london broil chopped into cubes. Delicious and easy to make. My baking dish was not the shallow type so it took about an hour to cook, but still came out extremely tasty. Will make again, but may add some onions and/or peppers 😉
I used part fat free cheddar (it’s what I had) plus some Swiss and cooked it in a cast iron skillet. Came out great. I also sautéed some baby portobello mushrooms and Vidalia onions to put on top once done. Next time I might try adding bell pepper, mushrooms, and onion in the frittata and substitute white cheddar to make it a Philly cheesesteak frittata.
made exactly as recipe however used 7 eggs instead of 10, it was perfect 🙂
I cut the recipe in half, but otherwise followed the instructions exactly. This is an excellent recipe. Very easy and very tasty. I served this with a cranberry pecan quinoa salad and sliced peaches. I made this again, using pepper jack and mozzarella. I think it was better with cheddar, which surprises me.
I cut the recipe in half, but otherwise followed the instructions exactly. This is an excellent recipe. Very easy and very tasty. I served this with a cranberry pecan quinoa salad and sliced peaches. I made this again, using pepper jack and mozzarella. I think it was better with cheddar, which surprises me.
This was a great way to repurpose leftover roast beef. I chopped between 1-2 C of leftover bottom round roast in place of deli roast beef. Everything else was as written, with white pepper in place of black pepper. I baked it in a pie dish and it took close to an hour to set for me. THANKS for the recipe!