Follow us:
Buckman's Home & Garden
  • Home
  • Blog
  • About
  • Recipes
  • Seasons
  • Services
  • Testimonial
  • Shrubs
Picture

Spring Vegetable Frittata

Ingredients:
  • 1 ½ tablespoons extra-virgin 
olive oil, divided
  • ½ pound fresh asparagus, trimmed and cut 
into 1-inch pieces
  • 2 cups chopped 
broccoli
  • 1 cup cherry tomatoes
  • 8 large eggs
  • 1 ½ teaspoons kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • 2 ounces goat cheese, crumbled
  • 1 teaspoon sherry vinegar
  • 6 cups watercress
  • Crusty bread, for serving

Instructions:

1. Preheat the oven to 400°F.
2. Heat 1 tablespoon of the oil in a nonstick ovenproof skillet over medium-high. Add the asparagus and cook, stirring occasionally, until softened, about 3 minutes.
​3. Add the broccoli and tomatoes; cover and cook, stirring occasionally, until the tomatoes burst and the broccoli softens, 5 minutes more.
4. Whisk together the eggs, 1 teaspoon 
of the salt, and ½ teaspoon of the pepper.
5. Pour over the vegetables in the skillet and cook, stirring gently, until the eggs just begin to set, about 1 minute.
6. Sprinkle with the goat cheese and transfer the pan to the oven.
7. Bake until the center is set, 10 to 12 minutes.
​8. Enjoy!


Buckmans Home & Garden ©2013
Powered by Weebly