Nutrition Facts
Serving Size
Amount Per Serving
Calories 240
% Daily Value
Total Fat 17g
26%
Saturated Fat 6g
30%
Cholesterol 205mg
68%
Sodium 680mg
28%
Total Carbohydrate 9mg
3%
Dietary Fiber 2g
8%
Protein 12g
24%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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 |
| eggs | ||
| 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 |
| Instructions |
| 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. |
