Cheese Mushroom Frittata

• 1 c. cream of mushroom soup
• 1/2 c. Mozzarella cheese, shredded
• 1/8 tsp. pepper
• 1 c. mushrooms, sliced
• 1 medium onion
• tomato wedges
• 6 eggs, slightly beaten
• 1/4 tsp. dried basil leaves
• 2 Tbsp. margarine or butter
• fresh parsley, chopped
• fresh basil leaves

1. In medium bowl with wire whisk, beat soup until smooth. Gradually blend in eggs, 1 cup of cheese, basil and pepper.
2. In 10-inch oven-safe omelet pan or skillet over medium heat in hot margarine, cook mushrooms and onion until mushrooms are tender and liquid is evaporated, stirring occasionally.
3. Pour mixture into skillet.
4. Reduce heat to low.
5. Cook 6 minutes or until edges are set 1-inch from edge.
6. Do not stir.
7. Remove from heat and serve. For garnish, use tomato wedges, chopped fresh parsley or fresh basil leaves.

cream of mushroom soup, mozzarella cheese, pepper, mushrooms, onion, tomato wedges, eggs, basil, margarine, fresh parsley, fresh basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=697342 (may not work)