Spinach and Mushroom Frittata

Campbell's Spinach and Mushroom Frittata Recipe

Make this frittata ahead of time or just before you are ready to eat for a pleasing breakfast or brunch.

At a glance


10 min.


45 min.



Bake: 35 min.

Made With

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed Cream of Mushroom Soup

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What You'll Need

Vegetable cooking spray
10 eggs
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 1/2 cups shredded Swiss cheese or Jarlsberg cheese (about 6 ounces)
1/2 teaspoon ground black pepper

How to Make It

  • 1

    Heat the oven to 375°F. Spray a 2-quart shallow baking dish with the cooking spray.

  • 2

    Beat the eggs in a large bowl with a fork or whisk. Stir in the soup. Stir in the spinach, 1 cup cheese and black pepper. Pour the egg mixture into the baking dish.

  • 3

    Bake for 35 minutes or until set. Sprinkle with the remaining cheese.

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Recipe Nutritional Information

Made With

Campbell's 98% FF Cream of Mushroom Soup Campbell's Cream of Mushroom Soup


198 208


13g 14g


6g 6g


284mg 285mg


346mg 420mg


6g 6g


1g 2g


15g 15g


93%DV 93%DV


3%DV 3%DV


25%DV 24%DV


11%DV 11%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Tip: You can prepare the frittata as directed above then cover and refrigerate for up to 24 hours. Before serving, remove the frittata from the refrigerator and let stand for about 30 minutes.  Heat the oven to 350°F.  Bake for 20 minutes or until hot.
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