Recipe by Campbell's Kitchen
"Make this frittata ahead of time or just before you are ready to eat for a pleasing breakfast or brunch."
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vegetable cooking spray
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 (10 ounce) package
frozen spinach, thawed and well drained
1 1/2 cups
shredded Swiss cheese or Jarlsberg cheese
ground black pepper
I made this morning. Very fast and flavorful. I made 1/2 the size of recipe. Also, I used fresh mushrooms and fresh spinach.....yum!
YUM!! I added about 1/4 cup of diced onions and topped with crumbled bacon before adding the remaining cheese. So easy to make and I did this in advance of a weekend with friends, it carried over beautifully!
Made a variant of this last night using a can of spinach and peas. To say it came out perfect is an understatement, the picky teenagers loved it ,and I used up two cans of veggies. Perfect in the casserole dish, and have a slice leftover for breakfast. Pictures on my Facebook page. John price.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Mushroom Frittata
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 125
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