Spinach and Artichoke Frittata

Spinach and Artichoke Frittata

Nutrition Facts

Serving Size
Amount Per Serving
Calories 240
% Daily Value
Total Fat 17g
Saturated Fat 6g
Cholesterol 205mg
Sodium 680mg
Total Carbohydrate 9mg
Dietary Fiber 2g
Protein 12g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time

40 min.

Serving & Size

1/6 of frittata

Add To Pantry

This fluffy frittata can be paired easily with a side soup or salad for a filling lunch or brunch item. Artichokes and fresh spinach give this simple egg dish an elevated twist.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
vegetable oil 45 mL 3 tbsp
chopped onion 250 mL 1 cup
minced garlic 15 mL 1 tbsp
chopped canned artichoke hearts 500 mL 2 cups
baby spinach 2 L 8 cups
milk 500 mL 2 cups
Campbell’s® Signature Golden Broccoli and Cheese Condensed Soup
1.5 L
6 cups

A rich soup made with chunks of broccoli, fresh cream and a smooth blend of velvety cheese.

shredded Asiago cheese 500 mL 2 cups
pepper 4 mL 3/4 tsp
paprika 2 mL 1/2 tsp
salt 1 mL 1/4 tsp
1. Preheat oven to 375°F (190°C). Heat oil in large skillet set over medium heat; cook artichokes, onion and garlic for 3 to 5 minutes or until tender and fragrant. Stir in spinach and cook for 3 to 5 minutes or until wilted. Let cool completely.
2. Whisk eggs with milk and Signature Golden Broccoli and Cheese Condensed Soup until smooth. Stir in spinach mixture, Asiago cheese, pepper, paprika and salt. Makes 15 ½ cups / 3.75 mL egg mixture.
3. Divide egg mixture between four 9-inch (23 cm) greased deep pie dishes. Bake for 30 to 35 minutes or until eggs are golden, puffed and set. Cut each frittata into 6 portions. Serve warm.

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