Spinach and Mushroom Frittata

Spinach and Mushroom Frittata

3 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
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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Adjust Servings

Original recipe yields 8 servings



  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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Reviews (3)

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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.

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Amount Per Serving (8 total)

  • Calories
  • 208 cal
  • 10%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 5.9 g
  • 2%
  • Protein
  • 14.9 g
  • 30%
  • Cholesterol
  • 285 mg
  • 95%
  • Sodium
  • 420 mg
  • 17%

Based on a 2,000 calorie diet



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Spinach Pastry Diamonds


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Easy Spinach Stuffed Peppers