A frittata is begging for a crisp, acidic salad to cut through its rich, eggy embrace. Think of it as the frittata’s tangy wingman. A simple arugula mess with lemon juice, olive oil, and shaved Parmesan is the move. Pro tip: Add a handful of toasted pine nuts—they’re tiny, crunchy ninjas that make you look fancy with zero effort.
But never serve a salad that’s wetter than your ex’s text messages. Soggy lettuce is the enemy of all that is holy. Dress it lightly, or serve the dressing on the side. Your frittata deserves dignity.
