Sun-dried tomato, potato, and mozzarella frittata from Cooking for Two 2009: The Year's Best Recipes Cut Down to Size by America's Test Kitchen Editors

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Notes about this recipe

  • Analyze on September 05, 2017

    This recipe is solid and makes a good quality, perfectly cooked frittata. I won't be making it again only because I don't care for these flavors in my frittata (i.e. the tomato/mozzarella pizza-ish flavors), but it is under the "Last Minute Suppers from the Pantry" chapter and was designed to be a lunch or dinner. My husband doesn't like frittatas, anyway. But if you do like these flavors in your eggs, I'd definitely recommend the recipe.

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