I have friends coming on Sunday and I'm going to make brunch, but don't want to spend a lot of time in the kitchen. So I went digging to find a recipe that looked delicious and was quick to prepare. 

I searched the web and came up with Cheddar Broccoli Frittata (serves 4). It's a recipe from Campbell's Soup Kitchen, so it has to be simple.

Here we go...

6 eggs

1 can (10 3/4 ounces) Campbell's® Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)

1/4 cup milk

1/8 teaspoon ground black pepper

1 tablespoon butter

2 cups sliced mushrooms (about 6 ounces)

1 large onion, chopped (about 1 cup)

1 small zucchini, sliced (about 1 cup)

1/4 cup shredded Cheddar cheese

1 green onion, chopped (about 2 tablespoons)

• 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 egg 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 4 inches from the heat for 2 minutes or until the top is golden brown. Sprinkle with the green onion.