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Source: Campbell's Recipes
Tagged With: 8 servings
Spinach and Mushroom Frittata
Make this frittata ahead of time or just before you are ready to eat for a pleasing breakfast or brunch.
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Serves: 8 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
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Vegetable cooking spray
10 eggs
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 1/2 cups shredded Swiss cheese or Jarlsberg cheese (about 6 ounces)
1/2 teaspoon ground black pepper




Heat the oven to 375°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.


Notes:
Nutritional Values per Serving using Campbell's Cream of Mushroom Soup: Calories 208, Total Fat 14g, Saturated Fat 6g, Cholesterol 285mg, Sodium 420mg, Total Carbohydrate 6g, Dietary Fiber 2g, Protein 15g, Vitamin A 93%DV, Vitamin C 3%DV, Calcium 24%DV, Iron 11%DV

Nutritional Values per Serving using Campbell's 98% FF Cream of Mushroom Soup: Calories 198, Total Fat 13g, Saturated Fat 6g, Cholesterol 284mg, Sodium 346mg, Total Carbohydrate 6g, Dietary Fiber 1g, Protein 15g, Vitamin A 93%DV, Vitamin C 3%DV, Calcium 25%DV, Iron 11%DV


Tips:
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°F.  Bake for 20 minutes or until hot.



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