This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

LEARN MORE

Spinach and Mushroom Frittata

By: Campbell's Kitchen

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

Rate/Review | Read Reviews (1)

Prep Time:
10 Min

Cook Time:
35 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

vegetable cooking spray
10 eggs
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
1/2 teaspoon ground black pepper

Directions

Heat the oven to 375 degrees F. Spray a 2-quart shallow baking dish with the 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.

Footnotes

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 degrees F. Bake for 20 minutes or until hot.