Spinach and Mushroom Frittata |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Make this frittata ahead of time or just before you are ready to eat for a pleasing breakfast or brunch. 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:
1. Heat the oven to 375 degrees F. Spray a 2-quart shallow baking dish with the cooking spray.
2. 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.
3. Bake for 35 minutes or until set. Sprinkle with the remaining cheese.
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