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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