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