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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.
I wouldn’t have wanted to leave!
Love this, especially as a weeknight meal.
Happy holidays, doll! xo
Yes, it was hard to leave. Such a lovely spot in the world. It’s been fun to re-create all the delicious Italian dishes we tasted during the visit. Feels like it brings back a little Italy to Oregon. 🙂
I’m very disappointed as I can’t find the full recipe of Florentine Fritata. Pls help.
Dear Banhisika, So sorry you are having trouble. Click on the words “DaVinci Facebook Page” or “recipe” in the last paragraph of the post and it will take you directly to the recipe. I developed the recipe for DaVinci Wine so it will be found on their facebook page. Here is another link: http://www.facebook.com/davinciwine Hope this helps!
Oh, I love the spinach!
It’s so good with the spinach, or sometimes I use wilted Swiss chard or kale.
Karista – again, that lighting. What gorgeous pictures you have been posting lately – I just love this. Frittatas really are one of my favorite foods, but with that view? Pretty hard to top.
Thank you so much Jess! We had so many different variations of frittatas while in Italy, and all so delicious. Wishing you the happiest of holidays!!
What a totally wonderful breakfast! Sounds heavenly. Looks heavenly. You lucky lady 🙂
Thank you Anneli! I feel so fortunate to have traveled to Tuscany with DaVinci Wine. The most generous and kind people and a treasured adventure. 🙂
Frittata’s are the way to go. Healthy, yummy and can be made ahead.
Love that first photo. x
Absolutely Wendy! I love them for breakfast, lunch or dinner. And I love that they’re great with all seasons produce. Hugs to ya!