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Fritatta Soup

3 star rating
 

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Submitted by: Teri Chipp

 

Bake a frittata, cut into squares and add to broth in this unique soup. Or, serve the fritatta on it's own for breakfast.
 

Ingredients

  • 1 10-oz. pkg. frozen chopped spinach, thawed and drained
  • 1/4 c extra-virgin olive oil
  • 12 eggs
  • 1/2 c heavy cream
  • 1 1/4 c grated Parmesan cheese
  • 32 oz Chicken or Vegetable stock or broth
  • salt/pepper (optional)

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Method

Add frozen chopped baby spinach to oil- coated 10-inch baking dish. Coat spinach with remaining oil. Beat together eggs, 1/2 c heavy cream, 1 1/4 c Parmesan cheese, and salt and pepper to taste. Pour egg mixture over spinach. Bake in a 350 degree oven for 1 hour or until center is set. Cut into squares. Add squares to broth. Bring to boiling. Pour into soup bowls to serve.

 

Notes: Great as a main course with salad for Sunday Brunch. Keeps well in the refrigerator and reheat for lunch or light dinner. Also can be used as a low carb recipe.

 

Number of Servings: 6 to 8

 

Submitted by: Teri Chipp ()

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