Heat the oven to 400°F. Spray 12 (2 3/4-inch) muffin-pan cups with vegetable cooking spray.While the oven is heating, heat the butter in a 10-inch skillet over medium heat. Add the onion and cook for 2 minutes, stirring occasionally. Add the mushrooms and thyme and cook until the mushrooms are tender, stirring occasionally.Beat the soup, eggs, cheese, black pepper and mushroom mixture in a large bowl with a fork or whisk. Spoon about 1/4 cup egg mixture into each muffin-pan cup.Bake for 15 minutes or until the egg mixture is set and the tops are lightly browned. Let the frittatas cool in the muffin-pan for 2 minutes. Remove the frittatas to a serving plate.
1 tablespoon butter1 medium onion, chopped (about 1/2 cup)8 ounces mushrooms, coarsely chopped (about 2 1/2 cups)1 tablespoon fresh thyme leaves1 can (10 1/2 ounces) Campbell's® Condensed Cream of Sweet Corn Soup5 egg0.5 cup shredded fontina cheese1 teaspoon cracked black pepper
Ready in less than an hour, this satisfyin...
It just doesn’t get any easier or more d...
Twisted puff pastry strips laced with Parm...
Your kitchen will be filled with enticing ...