Arugula-and-Bell Pepper Frittata

Arugula is a member of the cruciferous family of vegetables, which explains its pungent, peppery flavor. This recipe uses packaged baby arugula because it’s easier to find and the small leaves wilt easily with heat. If you use bunched mature arugula, wash it thoroughly and coarsely chop it, so it cooks down to a tender texture. If you prefer the milder flavor of spinach, do the same. A medium-size, well-ripened tomato makes a good substitution for the bell pepper.