Rating: 4.4 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

A very easy way to make roast beef and Cheddar cheese into a delicious brunch-style frittata.

Recipe Summary test

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
4
Yield:
2 2-quart baking dish
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart shallow baking dish with cooking spray.

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  • 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

535 calories; protein 42.5g; carbohydrates 7.6g; fat 37.3g; cholesterol 551.6mg; sodium 1582.3mg. Full Nutrition
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Reviews (8)

10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
03/29/2015
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! Read More
(4)
Rating: 5 stars
07/11/2017
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. Read More
Rating: 5 stars
11/13/2017
made exactly as recipe however used 7 eggs instead of 10 it was perfect:) Read More
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Rating: 2 stars
02/11/2021
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. Read More
Rating: 5 stars
05/06/2018
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. Read More
Rating: 5 stars
04/07/2021
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. Read More
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Rating: 5 stars
11/20/2020
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 ;-) Read More