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

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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