Spinach Mushroom Frittata

Frittatas are far superior to omelets. They're just as easy, if not easier, and although they take some extra baking time, I think the wait is well worth it!

This frittata is great because the recipe could be adapted to use whatever veggies/meats you have on hand, and you can make it ahead of time and store it in the fridge before cooking if you want!

Recipe adapted from here.

So many eggs!

This looks gross. But it will taste great later!

Ready for the oven!

Done! Yummm!

Ingredients:
10 eggs
1 can condensed cream of mushroom soup (10.75 oz)
1 10oz package frozen chopped spinach, thawed and drained
1 1/2 cups shredded Swiss cheese
1/2 tsp ground black pepper

Directions:
1. Heat oven to 375.
2. Spray an 8x8 pan lightly with cooking spray.
3. Beat the eggs in a large bowl with a whisk. Stir in the soup, spinach, 1 cup cheese, and pepper.
4. Pour the egg mixture into the dish.
5. Add the other 1/2 cup cheese on top.
6. Bake for 35 minutes, or until set.
7. EAT! Yummy!