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

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Recipe Summary

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 85% DV; carbohydrates 7.6g 3% DV; fat 37.3g 57% DV; cholesterol 551.6mg 184% DV; sodium 1582.3mg 63% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

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)
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 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: 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