I remember my grandmother making frittatas when I was young, but I didn’t rediscover their deliciousness until my first trip to Italy in 2000. We were staying in a country villa in Tuscany and had an abundance of fresh veggies, tidbits of cheeses and, some basics like eggs and milk on hand… plus plenty of fresh herbs from the terrace garden. Our group was hungry, so I decided to tackle my first go at this Italian classic and it came out delicious!! Since then, frittatas have become a regular go to recipe for Sunday breakfast. You can use any variety of leftovers and tidbits you have, but this recipe offers a fun twist on the flavors of a caprese salad with a little bacon and spinach for good measure! Buon appetito!
Caprese Frittata with Bacon & Spinach
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Kenmore
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