Breakfast Karista's Kitchen Kid Friendly vegetarian

Frittata Florentine

Frittata prepared with fresh spinach and pomodor sauce

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.

In the sweet quiet of the early morning,  I would hear Chef Ana arrive, softly making her way through the villa to the well stocked kitchen – to begin preparing our morning meal.

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.

Casale Leonardo da Vinci in Vinci Italy

Chef Ana and Franco/Morning at the Villa

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,


Frittata Florentine

Serves 4-6


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


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.






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  • Reply
    Coco in the Kitchen
    December 6, 2013 at 11:23 am

    I wouldn’t have wanted to leave!

    Love this, especially as a weeknight meal.
    Happy holidays, doll! xo

    • Reply
      December 7, 2013 at 9:38 am

      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. 🙂

  • Reply
    December 7, 2013 at 2:46 am

    I’m very disappointed as I can’t find the full recipe of Florentine Fritata. Pls help.

    • Reply
      December 7, 2013 at 9:35 am

      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: Hope this helps!

  • Reply
    December 7, 2013 at 8:05 pm

    Oh, I love the spinach!

    • Reply
      December 8, 2013 at 12:21 pm

      It’s so good with the spinach, or sometimes I use wilted Swiss chard or kale.

  • Reply
    December 8, 2013 at 9:28 pm

    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.

    • Reply
      December 9, 2013 at 12:11 pm

      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!!

  • Reply
    Anneli Faiers
    December 11, 2013 at 1:19 pm

    What a totally wonderful breakfast! Sounds heavenly. Looks heavenly. You lucky lady 🙂

    • Reply
      December 13, 2013 at 10:58 am

      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. 🙂

  • Reply
    December 11, 2013 at 10:58 pm

    Frittata’s are the way to go. Healthy, yummy and can be made ahead.
    Love that first photo. x

  • Reply
    December 13, 2013 at 10:59 am

    Absolutely Wendy! I love them for breakfast, lunch or dinner. And I love that they’re great with all seasons produce. Hugs to ya!

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