Cooking Directions

• Heat the oven to 400°F.  Spray 12 (2 3/4-inch) muffin-pan cups with vegetable cooking spray.
• While the oven is heating, heat the butter in a 10-inch skillet over medium heat.  Add the onion and cook for 2 minutes, stirring occasionally.  Add the mushrooms and thyme and cook until the mushrooms are tender, stirring occasionally.
• Beat the soup, eggs, cheese, black pepper and mushroom mixture in a large bowl with a fork or whisk.  Spoon about 1/4 cup egg mixture into each muffin-pan cup.
• Bake for 15 minutes or until the egg mixture is set and the tops are lightly browned.  Let the frittatas cool in the muffin-pan for 2 minutes.  Remove the frittatas to a serving plate.

Ingredients

• 1 tablespoon butter
• 1 medium onion, chopped (about 1/2 cup)
• 8 ounces mushrooms, coarsely chopped (about 2 1/2 cups)
• 1 tablespoon fresh thyme leaves
• 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Sweet Corn Soup
• 5 egg
• 0.5 cup shredded fontina cheese
• 1 teaspoon cracked black pepper