Spinach and Mushroom Frittata
Make this frittata ahead of time or just before you are ready to eat for a pleasing breakfast or brunch.
Ingredients
10 egg
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 package (10 ounces) frozen spinach, thawed and well drained
1.5 cups shredded Swiss cheeseor Jarlsberg cheese (about 6 ounces)
0.5 teaspoon ground black pepper
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 package (10 ounces) frozen spinach, thawed and well drained
1.5 cups shredded Swiss cheeseor Jarlsberg cheese (about 6 ounces)
0.5 teaspoon ground black pepper
Instructions
Heat the oven to 375°F. Spray a 2-quart shallow baking dish with vegetable cooking spray.
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.
Bake for 35 minutes or until set. Sprinkle with the remaining cheese.
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.
Bake for 35 minutes or until set. Sprinkle with the remaining cheese.
Spinach and Mushroom Frittata
Make this frittata ahead of time or just before you are ready to eat for a pleasing breakfast or brunch.
Directions
Print
Heat the oven to 375°F. Spray a 2-quart shallow baking dish with vegetable cooking spray.
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.
Bake for 35 minutes or until set. Sprinkle with the remaining cheese.
Ingredients
10 egg
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 package (10 ounces) frozen spinach, thawed and well drained
1.5 cups shredded Swiss cheeseor Jarlsberg cheese (about 6 ounces)
0.5 teaspoon ground black pepper
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