Make this frittata ahead of time or just before you are ready to eat for a pleasing breakfast or brunch.
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.
10 egg1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 package (10 ounces) frozen spinach, thawed and well drained1.5 cups shredded Swiss cheeseor Jarlsberg cheese (about 6 ounces)0.5 teaspoon ground black pepper
This large rectangular pizza, topped with ...
What makes Caesar salad better than ordina...
Mini Frittatas are easy to make and fun to...
Dress up your holiday table with a basket ...