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Recipes

Spinach and Artichoke Frittata

Made With:

Soups

Signature Golden Broccoli and Cheese

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

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Tip

• For an added kick, add crushed red chili flakes or a dash of hot sauce to the frittata mixture.

• Frittata mixture can be made and refrigerated for up to 1 day. Assemble in pie dish and bake according to recipe directions.

Tips:

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 %

Total Time

60 min.

Serving & Size

1/6 of frittata

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.

Nutrition Facts

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 %
Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Ingredients Weight Measure
Weight Measure
vegetable oil 3 tbsp 45  mL
chopped onion 1 cup 250  mL
minced garlic 1 tbsp 15  mL
chopped canned artichoke hearts 2 cups 500  mL
baby spinach 8 cups 2  L
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.
Ingredients Weight Measure
Weight Measure
eggs
milk 2 cups 500  mL
Campbell’s® Signature Golden Broccoli and Cheese Condensed Soup 6 cups 1 1/2  L
shredded Asiago cheese 2 cups 500  mL
pepper 3/4 tsp 4  mL
paprika 1/2 tsp 2  mL
salt 1/4 tsp 1  mL
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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