Servings: 6 to 8
I learned to make frittatas at my first cooking job at Al Forno restaurant in Providence, Rhode Island. We always put pasta in those, plus lots of fresh herbs, good cheese, and aromatic veggies, but boiled potatoes are a good sub for the pasta. For this combo, a riff on a recipe I published in my book The Fresh & Green Table, be sure to use peppy mint and full-flavored arugula. Let the frittata cool a bit before slicing and serving—it tastes best warm or at room temperature.
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Fabulous frittata....really loved it. Great flavor combination. As we are eating low carb at our house, I subbed par-cooked cauliflower florets for the pasta and it far exceeded my expectations. I far prefer the goat cheese (or feta) frittatas to aged cheeses as the creaminess is such a plus. Please try this one, its a winner.
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