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Spinach and Artichoke Frittata

Spinach and Artichoke Frittata

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 %
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
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.
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