Jun 09 2026
Restaurants›Pacino's Italian Restaurant›Frittata Florentine Recipe

Frittata Florentine Recipe

Inspired by Pacino's Italian Restaurant
Time1h
Serves4

Baked omelet with sautéed baby spinach, shallots, bacon and parmesan cheese, homemade breakfast potatoes & rustic toast

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Ingredients

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Frittata

Breakfast Potatoes

Rustic Toast

Method

Frittata

  1. 1

    Prepare the Bacon and Shallots

    In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and let it drain on paper towels. In the remaining bacon fat, add the chopped shallots and sauté until they become translucent.

  2. 2

    Sauté the Spinach

    Add the baby spinach to the skillet with the shallots and sauté until the spinach wilts down, about 2-3 minutes. Season with salt and black pepper. Remove from heat.

  3. 3

    Mix the Eggs

    In a large bowl, whisk together the eggs, grated Parmesan cheese, and a pinch of salt and black pepper.

  4. 4

    Combine Ingredients

    Crumble the cooked bacon and add it along with the sautéed spinach and shallots to the egg mixture. Stir until well combined.

  5. 5

    Bake the Frittata

    Preheat the oven to 350°F (175°C). Pour the mixture into a greased baking dish and bake for about 25-30 minutes, or until the eggs are set and lightly golden on top.

Breakfast Potatoes

  1. 6

    Prepare the Potatoes

    Wash and dice the potatoes into small cubes. In a bowl, toss the potatoes with olive oil, paprika, garlic powder, salt, and black pepper until well coated.

  2. 7

    Cook the Potatoes

    Heat a skillet over medium-high heat and add the seasoned potatoes. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are crispy and golden brown.

Rustic Toast

  1. 8

    Toast the Bread

    In a pan, melt the butter over medium heat. Add the rustic bread slices and toast them until golden brown on both sides.

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