Recipe information
Yield
Makes 6 servings
Ingredients
3 ounces baby arugula (6 cups)
1 teaspoon fresh lemon juice
1/8 teaspoon salt
2 tablespoons olive oil
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The golden, crunchy corners are worth fighting over.
Not stuffed shells. But not not stuffed shells either.
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Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
A veg-forward main or gets-along-with-everyone side.
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The most efficient method takes less than an hour, but you might not even need it.