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

Prep

10 min.

Total

45 min.

Serves

8

Bake: 35 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

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What You'll Need

10 eggs
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 package (10 ounces) frozen 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 vegetable 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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  • 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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RID#50139

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