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- Frozen spinach soufflé makes this baked egg frittata quick, easy and delicious. A great way to have vegetables at breakfast!
Prepare spinach soufflé according to package directions. Let cool for 10 minutes.
Beat eggs in a large bowl. Add 1 cup cooled spinach soufflé. Stir to combine.
Melt butter in a large skillet over medium heat. Pour egg mixture into pan. Cover; cook for 8 minutes or until center is set. Remove from heat; sprinkle with cheese.
Broil for 2 to 4 minutes or until cheese is bubbly and golden.
Use leftover spinach soufflé as a side dish for dinner.