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Spinach and Mushroom Frittata

Spinach and Mushroom Frittata

4
(2)

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

serves 8 people

Ingredients

cost per recipe: $8.70

The price is determined by the national average.

  • 10

    egg

  • 1

    can 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 cheeseor Jarlsberg cheese (about 6 ounces)

  • 1/2

    teaspoon ground black pepper

view nutrition info

How to Make It

Step 1

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

Step 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.

Step 3

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

Recipe Tips

  • 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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Made With
Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

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

BUY NOW
Campbell's® Condensed Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup

BUY NOW

Ratings & Reviews

(2)
  • Julie H.

    July 14, 2011

    Spinach and Mushroom Frittata

    I love this recipe. It goes fast at big parties. It's delicious served hot or cold.

    Was this helpful?

    (0) (0)
  • jimnsuz

    October 28, 2008

    Spinach and Mushroom Frittata

    I substituted white pepper for the black pepper. I added two to three chopped, fresh mushrooms.

    Was this helpful?

    (0) (0)

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