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Spinach and Mushroom Frittata

Spinach and Mushroom Frittata

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Campbell's Kitchen

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 5.9g
  • 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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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

RojaDoor
30

RojaDoor

3/3/2010

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!

AAge
0

AAge

11/10/2013

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!

Jcp
0

Jcp

4/3/2013

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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