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.
|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.|