Frittata Florentine

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Every morning in Vinci, Italy  I was greeted with lush beauty for the eyes, tranquility for the soul and exquisite food for the taste buds.   Food lovingly prepared by our Chef Ana.

My eyes would snap open and I’d lounge in my cozy bed unable to sleep; thinking about all the deliciousness I’d find on the breakfast table.

After meandering around my 14th century room with modern amenities, peeking out the windows, snapping pictures of my breathtaking views, splattering my enthusiasm all over social media, I eventually found my way downstairs.  Following the heavenly scents to a delicious assortment of eggs prepared poached or over easy, frittatas laced with fresh baby zucchini and decadent pomodoro, pastry, cured meats and cheese.  And of course, perfectly brewed fresh coffee served with milk Chef Ana had taken the time to warm.

This lovely Frittata Florentine is an adaption of the delicious frittatas Chef Ana served each morning.  And although this is quite an enticing version, nothing can compare to a frittata Chef Ana creates.

Find this recipe as well as my other seven recipes inspired by this glorious adventure to Tuscany on the DaVinci Wine Facebook Page. You will be able to save and print a copy from their page.  Buon Appetito!

Delicious Wishes and Loads of Love,

Karista

Frittata Florentine

Serves 4-6

Ingredients

6-8 large eggs (for a 10-12 inch non-stick oven proof skillet)

1 tablespoon water

Extra Virgin Olive Oil

Two or three handfuls of fresh baby spinach or chopped spinach from your garden

2-3 tablespoon tomato sauce (I used my leftover Vinci sauce)

½ cup shredded or thinly shaved Pecorino

Pinch or two of dried Oregano, crushed with fingers

Pinch of crushed red pepper flakes

1 teaspoon salt

½ teaspoon black pepper

Optional add ins: torn prosciutto, pancetta or coppa, diced bacon and fresh basil leaves

Directions

Pre-heat the oven to 375F.

Whisk together the eggs and water.  Heat a tablespoon or two of extra virgin olive oil in the bottom of the skillet over medium heat.

When the oil is hot but not smoking, add the eggs and sprinkle with the salt, pepper, crushed oregano and crushed red pepper.  Allow the eggs to slightly set.

Once you see a crust forming on the bottom of the eggs, top the eggs with as much baby spinach as you like.  Then dot with tomato sauce and top with the cheese.

Place the skillet in the pre-heated oven and let it finish cooking for another 5-10 minutes or until the eggs are just set and cooked through.  I like my eggs “wet” so I tend to pull the skillet out a little before the full 10 minutes.

Let the frittata cool slightly then slide it onto a platter, slice and serve.